Shrimp Stuffed Zicchini

We do these in the summer when we get huge homegrown zucchini but you could do it with any extra large store bought kind. These are about 18" long and 3" wide...so I really mean extra large. This one will feed about 6 people. 

Shrimp Stuffed Zucchini

Extra large zucchini

Salt & pepper

1/4 lb shrimp, raw

1 bay leaf

1 Tbs liquid crab boil 

2 Tbs butter or olive oil

1/2 onion, diced

1/2 cup bread crumbs

1/2 cup cheddar cheese

Cut zucchini length-wise in half. In a large pot boil zucchini in salted water until tender. Keep your zucchini water to boil the shrimp. Remove and let cool enough to handle.  In the mean time add the bay leaf and crab boil to your zucchini water and return to a boil. Add shrimp and cook just until they are pink throughout. This only takes a minute so dont walk away and over cook them. Drain shrimp and rinse with cool water. Sautéed onion in butter or olive oil and set aside. 

Preheat oven to 400*. When your zucchini is okay to handle take a spoon and scoop the seeds out creating a well for your stuffing (see picture befow). You will use the innards (seeds) in the stuffing so do not disgard. Place zucchini halves on greased baking pan. Chop shrimp and zucchini innards in 1/4-1/2" chunks. Mix shrimp, zucchini innards, bread crumbs, 1/4 cup cheese with sautéed onion and butter. Add salt and pepper taste. Stuffing should be wet but not soupy. If its too liquidy add a few more bread crumbs. Until it's wet but firm. 

Stuff zucchini and top with remaining cheese (its okay to add extra cheese). Bake for about 10 minutes until cheese is bubbly. Let cool 5-10 minutes before serving. Slice in 1 1/2" - 2" pieces.