Recipe: Round Zucchini with Snails and Baby Garlic

Name: Round Zucchini with Snails and Baby Garlic
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 round zucchini from the garden or organic, washed, cut in half lengthwise and trimmed just enough so they stand upright; 24 cagouilles (small grey snails) cooked; A few stems of baby garlic or wild garlic; A few fava beans, just blanched; A few pink garden radishes cut into thin slices; 1.1 cups (25 cl) of good tomato coulis (homemade if you had any left); Salt and freshly ground pepper; A little breadcrumbs; Olive oil

By chef patrick Asfaux 5/5 (3 reviews)

Recipe Round Zucchini with Snails and Baby Garlic - Chef Patrick Asfaux — Photo: Aftouch-cuisine

Prep 30 min

Cook 20 min

Total 50 min

Servings 4 serv.

Round zucchini stuffed with snails, who is this for? Those who have a garden or shop at the farmers market on Saturday. A recipe from the Charente region, a technique you can master in 45 minutes. The snails are the trick that changes everything.

Ingredients for 4 servings

Adjust for

servings

4 round zucchini from the garden or organic, washed, cut in half lengthwise and trimmed just enough so they stand upright
24 cagouilles (small grey snails) cooked
A few stems of baby garlic or wild garlic
A few fava beans, just blanched
A few pink garden radishes cut into thin slices
1.1 cups (25 cl) of good tomato coulis (homemade if you had any left)
Salt and freshly ground pepper
A little breadcrumbs
Olive oil

Step-by-step directions

1 Hollow out the zucchini halves leaving 1/2 cm of flesh, then place them upside down in the basket of your couscous steamer. After the water comes to a boil, count 5 minutes, then remove the basket and place it on a plate.

2 In a small saucepan, pour a little olive oil, then gently cook the crushed zucchini flesh (about 5 minutes while stirring). Season with salt and pepper, then add a little chopped baby garlic.

3 Cut your snails in half, then sauté them quickly in a pan with a little olive oil. Then in a salad bowl, add a little chopped baby garlic.

4 Pour a little olive oil on the bottom of a large baking dish, place your 8 zucchini halves in it, divide the zucchini purée among each one, then add 3 snails to each, sprinkle with a little breadcrumbs and bake for 10 minutes at 355°F (180 °C) (th 6).

5 Heat the tomato coulis, then plate this Charente region recipe with care on hot plates.

Baby garlic is the first shoots of new garlic with a very delicate flavour.

A chef's advice

Only 5 minutes of steaming, not a second more. The round zucchini will continue to cook in the oven afterwards, and at 180 °C they lose their firmness in ten minutes of carelessness. You're aiming for a semi-transparent texture when they come out of the basket, nothing mushy.