4 medium zucchini, not over 2 inches wide
2 large tomatoes, skinned, seeded
2 medium Spanish onions, chopped
1/2 pound dried chanterelles, soaked in 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
4 egg whites
1/4 cup Parmesan cheese; grated
Wash zucchini, cutting into 1 inch segments. Hollow out insides of zucchini with a teaspoon, leaving a firm base and 1/8 inch sides. Salt zucchini and invert on a paper towel. Allow to drain for 1/2 hour.
Heat olive oil in medium 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 minutes.
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 large stock pot. Remove and drain upside down on paper towels.
When cool, place in buttered cake pans. Stuff each zucchini with a rounded teaspoonful of vegetable mixture. Top with parmesan cheese. Bake at 400F for 15 to 20 minutes or until lightly browned.
Remove and serve after allowing a brief cooling period.
Cook N Home 20 Quart Stainless Steel Stockpot and Canning Pot with Lid