Zucchini Boats Stuffed with Shrimp

12 Jun

Do you have zucchini come out of your ears yet? I love the stuff and am always looking for different ways to prepare it. This was an experiment that went very well (if I do say so myself). It takes some time and care to prepare but it’s not complicated and the results are well worth it. This would go very well with some pasta tossed with garlic and butter/olive oil and some crusty bread. A great, creative way to use up some of that abundant summer zucchini!

Time: 1 hour+            Serves: 2-4

Ingredients


  • 2 medium/large zucchinis (about 1lb)
  • 1 lb shrimp, shelled & deveined
  • 2 tbsp olive oil
  • 3/4 cup bread crumbs, divided into 1/2 & 1/4 (I used panko)
  • 1/2 onion, diced
  • 1 clove garlic, diced
  • 1 cup tomatoes, chopped (I used mini heirloom)
  • 1/2 cup fresh parsley, chopped
  • 1 tbsp fresh basil, chopped
  • 1 + 1/4 tsp dried oregano, divided
  • salt & pepper (to taste)
  • 6 oz. shredded mozzarella cheese
  • 1/2 cup grated romano cheese
  • 1 egg, separated
  • 1-2 tbsp fresh lemon juice (to your taste)
  • 1/4 tsp butter

How to make it


  • Soak zucchini in cold water for 20 minutes. Bring a large pot of salted water to boil. Drain & rinse zucchini well, then drop in boiling water. Allow to return to a boil. Remove zucchini gently from pot after about 3-5 minutes. Set aside to cool completely.
  • In a large skillet, heat olive oil over medium heat. Add onions & cook for about 5 minutes (until soft). Then, add garlic and cook for about a minute. Finally add tomatoes, a bit of salt & pepper. Give a good stir & cook for another minute or two. Remove from heat.
  • Preheat oven to 450F. Grease the bottom of a shallow baking pan with butter/olive oil/cooking spray.
  • Rinse shrimp in cold water. Cut into pea-sized pieces. Put shrimp in a mixing bowl and add 1/2 cup bread crumbs, vegetable mixture, parsley, basil, 1 tsp oregano, lemon juice, the egg yolk, and salt & pepper (to your taste). Mix well.
  • Trim ends of zucchini and cut in half lengthwise. Scoop out inside (meaty, seedy) part, leaving walls 1/4-1/2 inch thick. Take care not to puncture the walls. Pat insides with paper towel if very moist. Brush insides with egg whites, sprinkle with salt, then add a layer of mozzarella cheese. Pack with filling, heaping to form slight mounds.
  • In a small bowl, mix remaining bread crumbs, oregano, and Romano cheese. Top each zucchini boat with this mixture & finally very small pieces of butter (dime size or smaller), about three to each. Place zucchini carefully in pan. Place on uppermost level of oven for about 7 minutes, until it begins to form a light brown crust. Garnish with fresh parsley. Serve lukewarm or room temperature.

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