1. Trim the zucchini, but do not peel them. 2. Bring a large, shallow pan of lightly salted water to a boil, add the zucchini and simmer for 2 or 3 minutes, until they are lightly cooked. 3. Drain well. 4. Cut the zucchini in half lengthwise. 5. Carefully scoop out the flesh, leaving the succhini shells intact, and chop the flesh into small cubes. 6. Place in a bowl and cover with half the chopped onion. 7. Sprinkle with the chopped garlic. 8. Drizzle 2 tablespoons of the dressing on top, cover and marinate for 2 to 3 hours. 9. Wrap the zucchini shells tightly in plastic wrap and chill them until they are required. 10. Cut the bell pepper in half and remove the core and seeds. 11. Dice the flesh. 12. Chop the tomatoes and capers finely. 13. Stir the bell peppers, tomatoes and capers into the zucchini mixture with the remaining onion and chopped herbs. 14. Season with salt and pepper. 15. Pour in enough of the remaining dressing to moisten the mixture and toss well. 16. Spoon the filling into the zucchini shells, arrange on a platter and serve garnished with parsley. 17. If desired, cut in pieces and serve as an appetizer. ---------------------------------------------------------------------------
Nutrition
Ingredients
