Recipe information
Yield
Makes about 64 hors d'oeuvres
Ingredients
Preparation
Step 1
In a large heavy skillet cook peas in butter with salt and pepper to taste over moderate heat, stirring occasionally, 3 minutes.
Step 2
In a food processor puree peas with zest until smooth and cool. Stir in lemon juice. Purée may be made 2 days ahead and chilled, covered. Bring purée to room temperature before proceeding. Stir in mint and season with salt and pepper.
Step 3
Halve zucchini crosswise and trim so that each half is 3 1/4 inches long. With a mandoline or other manual slicer cut zucchini pieces lengthwise into 1/8-inch-thick slices. Transfer puree to a pastry bag fitted with a 1/4-inch plain tip. Roll zucchini slices into cones and pipe some puree into each cone. Arrange cones on a tray, seam sides down. Zucchini cones may be prepared up to this point 3 hours ahead and chilled, covered with damp paper towels and plastic wrap. Bring cones to cool room temperature before serving.
Step 4
Garnish hors d'oeuvres with mint leaves.
