Recipe for zucchini cups with tomato concasse

This recipe comes from Party Vegan by Robin Robertson.

Makes about 24 cups

4-5 small zucchini, ends trimmed
6-8 ripe roma tomatoes
1 tbsp olive oil
2 tbsp fresh parsley
Salt and pepper

1. Cut the zucchini into 1 inch pieces with flat bottoms so they stand up. Use a small spoon or melon baller to scoop out some of the center of each piece of zucchini to form little cups. Blanch the zucchini cups in a saucepan of boiling salted water for 1 minute, to soften slightly. Drain, run under cold water to stop the cooking process, and drain again. Arrange the zucchini on paper towels, cup side down, and set aside.

2. Cut an X in the bottom of the tomatoes and immerse them in a saucepan of boiling water to loosen the skin, about 30 seconds. Remove the tomatoes from the water and submerge them in a bowl of ice water. Peel the skin form the tomatoes, then cut them into wedges and remove the seeds.

3. Put the parsley in a food processor and process until finely chopped. Add the tomato and blend until tomato is finely chopped. Transfer tomato mixture to a bowl and add oil and salt and pepper. Mix well.

4. Place a small spoonful of the tomato mixture into each zucchini cup. Arrange on a platter and serve or covere and refridgerate until needed.

Happy eating! :)