When it comes to zucchini, there is virtually nothing it seems it can’t be made into. To be honest, my love affair with this vegetable spans many years. Long before the internet and Pinterest gave us access to any recipe you could ever want, print cookbooks were the go-to. So, to make a long story short, I actually have a recipe book solely devoted to zucchini that is still relevant in today’s cooking and baking procedures. Fresh garden veggies are what summer is made for. Eating fresh and in season not only tastes amazing but is so enjoyable.
I’m sure everyone is well acquainted with the zucchini ‘boat’ idea. Basically, zucchini sliced in half lengthwise, hollowed out and filled with whatever you choose. I think incorporating the zucchini you scoop out into the filling is a good idea. This versatile veggie takes on the flavor of whatever you’re cooking, so the possibilities are endless.
For this recipe, I’m filling the zucchini boats with succulent pieces of spicy shrimp & mushrooms then baking them in a Boursin cheese sauce. I find the best zucchini to use is a medium size, about 8-10 inches in length. Zucchini, that is smaller than that really tastes the best but should be saved for other recipes because they’re not big or sturdy enough to hold the filling. Those super large zucchinis are best for grating to add to baked goods like bread and muffins.
This stuffed zucchini meal is real good with steamed rice and roasted tomatoes.
| Servings |
|
- 4 Tbsp butter, divided
- 300 gm WILD, large shrimp, peeled & deveined
- 1/2 tsp EACH chili powder & cumin
- 1/4 Tsp EACH smoked paprika, dried oregano & garlic powder
- salt & pepper
- 150 gm fresh mushrooms, sliced
- 1 Tbsp garlic, minced
- 2 Tbsp butter,
- 150 gm Boursin cheese, garlic & fine herbs
- 3/4 cup milk
- 2 medium zucchini, sliced lengthwise
Ingredients
Shrimp/Mushrooms
Cheese Sauce
Zucchini
|
Rate this recipe!
|
- Trim ends off zucchini & slice lengthwise so that you have 4 long halves. Using a spoon, hollow out the middle of each half, leaving a little bit on each end to prevent the filling from running out. Place zucchini halves in oven proof serving 'boats'. Chop zucchini pulp to use in filling.
- In a saucepan over medium heat, melt butter. Add shrimp & seasonings. Allow to cook about 5 minutes, turn & cook for another minute. Transfer to a bowl & set aside.
- In the same pan, melt the remaining butter. Add the mushrooms & chopped zucchini pulp. Cook until soft, about 5 minutes. Add minced garlic & sauté for another 1-2 minutes. Set aside.
- In a small saucepan, melt butter then add Boursin cheese & milk. Whisk until combined. Once sauce is heated through, turn off heat & let rest for 5 minutes while sauce thickens.
- Preheat oven to 350 F.
- Place zucchini 'boats' with zucchini halves on a baking sheet with sides. Fill with the cooked mushroom/zucchini filling. Top the filling with cooked shrimp. Pour Boursin cheese over the filled zucchini halves.
- Bake for about 45 minutes or until zucchini is tender & cheese is golden brown. Cool 5 minutes before serving.
- Nice served with steamed rice.
