Curried Shrimp Stuffed Zucchini

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.

• Ready In: 1 hr 10 mins
• Serves: 2

Ingredients

• 4  small zucchini (about 2 pounds)
• 2  tablespoons butter
• 2  tablespoons olive oil
• 1⁄2 lb shrimp, cooked, peeled & coarsely chopped
• 4  large button mushrooms, sliced & coarsely chopped
• 1⁄2 cup onion, diced
• 1⁄4 cup heavy whipping cream
• 1⁄2 cup  Italian seasoned breadcrumbs
• 1⁄2 teaspoon salt
• 1  teaspoon curry powder
• 1⁄8 teaspoon black pepper
• 1⁄8 teaspoon white pepper
• 1⁄8 teaspoon ground cayenne pepper
•  parmesan cheese, grated

Directions

1. Slice zucchini in half lengthwise.
2. Drop into large pot of boiling water and parboil for 5 minutes.
3. Carefully remove after 5 minutes and let cool until able to handle.
4. Gently scoop out pulp reserving shells.
5. Drain pulp in colander and mash until fairly dry.
6. In large heavy skillet melt butter and olive oil over medium heat.
7. Add mushrooms and onions to skillet.
8. Saute until soft about 15 minutes.
9. Add reserved zucchini pulp and seasonings mixing well.
10. Add remaining ingredients, mixing well.
11. Place reserved zucchini shells on baking sheet.
12. Divide shrimp mixture evenly between zucchini shells.
13. Sprinkle with parmesan cheese.
14. Bake at 350 degrees for 15 minutes or until heated through.