Serves 6 as a first course
• 6 plump, evenly shaped zucchini (about 1¾ lbs.)
• 2 medium-sized ripe avocados (about ¾ lb.)
• 1 Tbs. fresh lemon juice
• 1 Tbs. olive oil
• 1 Tbs. wine vinegar
• 2 Tbs. chopped fresh cilantro (coriander leaves)
• ½ small onion, finely chopped
• 1 tsp. salt
• garnish
• paprika and cilantro sprigs
1. Trim the stem ends of the zucchini and cut them in half lengthwise. Put them in a pot of boiling salted water for 4 minutes, then drain them and run cold water over them for a minute. Working carefully with a dessert spoon, scoop out the pulp, leaving a shell about ¼ inch thick. Put the pulp in a sieve to drain and turn the shells upside down on a rack for about 10 minutes.
2. Chop the well-drained zucchini pulp. Peel the avocados, remove the pits, and chop them or mash them with a fork. Add the avocado to the zucchini pulp. Stir in all the remaining ingredients and mix thoroughly.
3. Fill the zucchini shells with the avocado mixture and sprinkle a line of paprika down the center of each one. “Plant” a small sprig of fresh cilantro in the stuffing of each zucchini, arrange them on a platter, and chill for an hour or two before serving.
