My Private Note
Units: US | Metric
- 1Soak the zucchini in cold water for 20 minutes.
- 2Drain and rinse well under cold running water.
- 3Drop the zucchini into boiling salted water.
- 4The moment the water returns to a boil, drain the zucchini, removing them gently from the pot.
- 5Set aside to cool completely.
- 6Trim the ends off, cut the zucchini in half lengthwise, using a narrow-bladed tool, scoop out the insides, taking care not to puncture the skin.
- 7Leave a wall about 1/4 inch thick Turn on the oven to 450 degrees.
- 8Rinse the shrimp in cold water, shell them, and remove the dark vein from each.
- 9Chop them into pieces not bigger than a large pea.
- 10Put the chopped shrimp in a bowl together with 1/4 cup of the breadcrumbs, the garlic, parsley, 2 tablespoons of the olive oil, salt, and grindings of pepper.
- 11Separate the eggs, set aside the white, and add the yolk to the bowl.
- 12Mix all the ingredients thoroughly.
- 13Choose a shallow baking pan that can accommodate all the zucchini in a single layer.
- 14Grease the bottom of the pan lightly with olive oil and place the zucchini on it cut side up.
- 15Sprinkle them lightly with salt.
- 16Beat the egg white lightly and brush the insides of the zucchini with it.
- 17Stuff the zucchini with the shrimp mixture.
- 18heaping them full enough, if possible, to form a slight mound.
- 19Sprinkle the top of each boat with the remaining bread crumbs and pour the remaining olive oil over in a thin stream.
- 20Place the boats in the uppermost level of the over for 6 to 7 minutes, until the top forms a light, pale golden crust.
- 21Serve when lukewarm.
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Nutritional Facts for Zucchini Boats Stuffed with Shrimp
Serving Size: 1 (259 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 389.3
- Calories from Fat 200
- Total Fat 22.3 g
- Saturated Fat 3.4 g
- Cholesterol 225.6 mg
- Sodium 308.8 mg
- Total Carbohydrate 18.8 g
- Dietary Fiber 3.1 g
- Sugars 4.8 g
- Protein 29.3 g