Zucchini Boats Stuffed with Shrimp

READY IN: 38mins




  • Soak the zucchini in cold water for 20 minutes.
  • Drain and rinse well under cold running water.
  • Drop the zucchini into boiling salted water.
  • The moment the water returns to a boil, drain the zucchini, removing them gently from the pot.
  • Set aside to cool completely.
  • Trim 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.
  • Leave a wall about 1/4 inch thick Turn on the oven to 450 degrees.
  • Rinse the shrimp in cold water, shell them, and remove the dark vein from each.
  • Chop them into pieces not bigger than a large pea.
  • Put 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.
  • Separate the eggs, set aside the white, and add the yolk to the bowl.
  • Mix all the ingredients thoroughly.
  • Choose a shallow baking pan that can accommodate all the zucchini in a single layer.
  • Grease the bottom of the pan lightly with olive oil and place the zucchini on it cut side up.
  • Sprinkle them lightly with salt.
  • Beat the egg white lightly and brush the insides of the zucchini with it.
  • Stuff the zucchini with the shrimp mixture.
  • heaping them full enough, if possible, to form a slight mound.
  • Sprinkle the top of each boat with the remaining bread crumbs and pour the remaining olive oil over in a thin stream.
  • Place the boats in the uppermost level of the over for 6 to 7 minutes, until the top forms a light, pale golden crust.
  • Serve when lukewarm.