Zucchini Top Hats

                        -----TIDEWATER ON THE HALF SHELL-----
   4      medium        Zucchini -- not over 2" wide
                        Salt
   2      large         Tomatoes; skinned -- seeded
   2      medium        Spanish onions -- chopped
     1/2  pound         Dried chanterelles -- soaked
                        warm water and chopped
     1/2  cup           Carrots -- shredded
   2      tablespoons   Extra virgin olive oil
     1/2  teaspoon      Ground white pepper
   1      tablespoon    Tomato puree

pn Saffron; generous pinch 4    Egg whites 1/4 c  Parmesan cheese; grated  Wash zucchini, cutting into 1" segments.  Hollow out insides of zucchini with a teaspoon, leaving a firm base and 1/8" sides.  Salt zucchini and invert on a paper towel.  Allow to drain for 1/2 hr.  Heat olive oil in med. skillet and saute vegetables until all liquid has evaporated.  Remove from heat and add pepper, puree, and saffron.  Add salt to taste.  Cool for 10 mins.  In a food processor or blender, mix vegetables and egg whites.

Rinse zucchini and blanch for no more than 45 seconds in boiling water in lg. stock pot.  Remove and drain upside down on paper towels.  When cool, place in buttered cake pans.  Stuff each zucchini with a rounded tspnful of vegetable mixture.  Top with parmesan cheese.  Bake at 400~ for 15-20 mins. or until lightly browned.  Remove and serve after allowing a brief cooling period.

 Note - may be served as a main course vegetable by splitting zucchini
lengthwise, hollowing and preparing accdg. to appetizer instructions,
dividing stuffing among 8 pieces.