Recipe by Shawn C
NICE way to use that wonderful garden squash and a nice way to serve it as a meal you can even make this on the grill to keep down the heat in the house during summer time!
Top Review by Laurita
This is "over the top"! as the previous reviewer Granny Em noted. I didn't make it exactly the same, I mixed parmesan cheese with the bread crumbs and used canned tomatoes with italian seasonings. I sauteed the onions, added garlic slices, and the can of tomatoes while I was peeling the shrimp and cutting them up. For the breadcrumbs, I just threw a roll and the parmesan cheese in the blender. So, mix it all together and load up the "boats" After baking, garnish with a fresh basil sprig - How awesome, the flavor was incredible - so simple and clean! Thanks for a very elegant recipe, one sure to impress the best of them! Really should be higher than five stars!
- 4 zucchini, 2-3-inch diameter
- 2 teaspoons butter
- 1 tablespoon minced onion
- 8 ounces tomatoes, peeled seeded and chopped
- 1 lb small raw shrimp, peeled deviened and chop if larger than a quarter
- 1 tablespoon minced fresh basil
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 cup breadcrumbs
- 2 tablespoons melted butter
Directions See How It's Made
- preheat oven 350.
- wash squash and trim off ends but leaving a small amount to keep the boat closed. cut in half and scoop out seeds to make look sorta like a boat.
- saute onions in butter add tomatoes and simmer until soft.
- in a mixing bowl combine onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs.
- fill the boats with stuffing and sprinnkle with remaining bread crumbs and drizzle with melted butter.
- bake 15 minutes or until shrimp are pink and done.