MAKE THE PARSNIP FILLING:
1 lb. parsnips, peeled, cut into 1/4" disks
salt
4 T. cream
1 T. melted butter
2 T. veru finely chopped sun-dried tomatoes
1/2 c. finely grated Ementhaler cheese
Simmer parsnips in just enough salted water to cover for 25 mins, water will almost evaporate.
Drain, and purée in a food processor for 1 minute. Add cream and butter while blades are running.
Remove, stir in sun-dried tomatoes, salt and pepper to taste.
Put in sauce pan inside larger pot of simmering water (double boiler if you have one).
Let simmer for 15 minutes, stir occassionally.
Fold in cheese, stir well, and cook another 5 minutes.
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Remove, put in pastry bag fitted with large cannelated tip to pipe the filling into the zucchini boats.
Tip: a good way to fill the bag is to place it tip-down in a cup, then fold the bag over the edges, so the cup supports the cone of the bag.
ZUCCHINI BOATS
4 zucchinis, uniform size, straight as you can find. Nice to leave a bit of stem showing
salt
3 T. melted butter
salt and pepper
Cut zuchs in half, long-ways. Use mellon baller to scoop out seeds and flesh, being careful to leave a 1/4" wall all the way around.
Drop into boiling salted water for 5 minutes, remove and drain.
Arrange in a buttered baking dish. Brush liberally with melted butter, salt and pepper them. Using pastry bag, pipe florettes into the dug-out zucchinis. Gently reheat in a 300° oven for 1/2 an hour before serving.
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