Basil shrimp stuffed zucchini

Yield: 8 Servings

Measure Ingredient
4 \N Zucchinis 2-3 Inches in Diameter
2 tablespoons Butter or Margarine
1 tablespoon Minced Onion
8 ounces Tomatoes; Peeled, Seeded, Chopped
1 pounds Small Shrimp; Peeled and Deveined (cut shrimp if they are larger than a quarter)
1 tablespoon Fresh Minced Basil
½ teaspoon Salt
¼ teaspoon Pepper
1 cup Breadcrumbs
2 tablespoons Melted Butter


1. Preheat oven to 350ø. 2. Wash the zucchini and trim off the ends. 3. Cut zucchini in half lengthwise and scoop out the seeds. Be sure to leave some by the ends to create a boat-like shape. 4. Saute onions in butter until clear, add tomatoes and simmer until soft. 5. In a mixing bowl combine tomato and onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs. 6. Fill the zucchini boats with the mixture. 7. Place boats in a greased baking dish. 8. Sprinkle with remaining breadcrumbs and drizzle with butter. 9. Bake for 15 minutes or until shrimp are pink and clear.

Formatted and Busted by Carriej999@...

Recipe by: Red Lobster

Posted to MC-Recipe Digest by Carriej999<Carriej999@...> on Mar 8, 1998

Similar recipes