My Kinda Stuffed Zucchini

As you know, I’ve been endeavoring to create delicious zucchini recipes. Well, with my penchant for ‘stuffing’ things, why not stuff some zucchini! So, I stuffed some zucchini with some of the foods I love most. Needless to say, that involves seafood. These could also be called zucchini boats. Hmmm…think of getting seafood from the ‘sea,’ well you must have a boat at times…hence zucchini boats. OK, I’m forcing that one, but the dish was very tasty.

‘Stuffed’ with shrimp, bay scallops, calamari, with mussels on the side

The seafood is mixed with stewed tomatoes, sitting on a bed of white rice

Began with two of the larger zucchini

Scooped out the seeds with a spoon. You want to leave some of the zucchini flesh in tact. At this point, you can sprinkle a little salt on them and let sit for about 20 to 30 minutes to draw out the excess moisture. I simply turned them over and let them rest on paper towel to absorb some of the excess moisture

I began by sautéing onion, bell pepper, celery, and fresh chopped parsley  in 2 Tbsp olive oil for a few minutes. Used “Premium Seafood Medley” of shrimp, calamari, sea scallops, and mussels, and sauteed that in a separate pan in a few Tbsp oil for 3 or so minutes, then added to the pan with the trinity of vegetables, turned off the heat and mixed. Pepper to taste. I really didn’t use any salt at this point

Added two cans of stewed tomatoes that were first simmered with 1 Tbsp of sugar. Mixed that all together

Added cooked rice to each zucchini, then spooned on the seafood mixture. Sprinkled on a little Parmesan cheese and a few breadcrumbs and placed into the awaiting 350 oven and baked for about 15 to 20 minutes or until the zucchini was just tender

Cut in half

Garnish with a little fresh parsley and chopped scallions, a little more Parmesan if you wish, and let’s get on the zucchini boat!

Stuffed Zucchini – Ruby Style

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