Le Cordon Bleu

Zucchini Tonnelet

Appears in
Cuisine Foundations
Cuisine Foundations

By Le Cordon Bleu

Published 2010

  • About
  1. Cut whole zucchini to desired length.

  2. Using a melon halier, carefully scoop out the flesh leaving a 3-4 mm border.

  3. Continue scooping, keeping the walls even.

  4. Do not scoop too far, there should be at least 1 cm of flesh at the bottom.

  5. Zucchini are now ready for filling.

Classic knife cuts for zucchini.

© 2010 All rights reserved. Published by Le Cordon Bleu.