Basil shrimp stuffed zucchini
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Zucchinis 2-3 Inches in Diameter | |
| 2 | tablespoons | Butter or Margarine |
| 1 | tablespoon | Minced Onion |
| 8 | ounces | Tomatoes; Peeled, Seeded, Chopped |
| 1 | pounds | Small Shrimp; Peeled and Deveined (cut shrimp if they are larger than a quarter) |
| 1 | tablespoon | Fresh Minced Basil |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | cup | Breadcrumbs |
| 2 | tablespoons | Melted Butter |
Directions
PREPARATION:
1. Preheat oven to 350ø. 2. Wash the zucchini and trim off the ends. 3. Cut zucchini in half lengthwise and scoop out the seeds. Be sure to leave some by the ends to create a boat-like shape. 4. Saute onions in butter until clear, add tomatoes and simmer until soft. 5. In a mixing bowl combine tomato and onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs. 6. Fill the zucchini boats with the mixture. 7. Place boats in a greased baking dish. 8. Sprinkle with remaining breadcrumbs and drizzle with butter. 9. Bake for 15 minutes or until shrimp are pink and clear.
Formatted and Busted by Carriej999@...
Recipe by: Red Lobster
Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Mar 8, 1998
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