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I came across this recipe when I was looking for something to do with one-half pound left over boiled shrimp. I posted the recipe with the cooking times as stated, but I found that after parboiling the zucchini the skin was very soft and had a tendency to tear so be very gentle when working with the skins. You could even just put the stuffing in a casserole dish and bake it and not bother with the zucchini shells. Also, to lighten it up a bit I would substitute chicken broth for the heavy whipping cream.
Units: US | Metric
Serving Size: 1 (528 g)
Servings Per Recipe: 2