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- Wash the zucchini well and then cut them crosswise into 4-centimeter (1½-inch) lengths.
- Bring a small saucepan of water to a boil.
- Add the zucchini pieces and blanch. (Alternatively, the zucchini may be cooked with a small amount of butter, à l’étuvé.)
- Refresh and pat dry.
- Preheat the oven to 163°C (325°F).
- Using a melon baller, hollow out the zucchini flesh to make a cup shape.
- Stuff the cups with tomato concassé, duxelles, well-seasoned cooked rice, or chopped, cooked zucchini flesh.
- Place the stuffed zucchini in a buttered baking dish. Bake for about 20 minutes or until cooked through.
- Serve hot or at room temperature.
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