seafood stuffed zucchini
This recipe is for zucchini boats, or hollowed out zucchinis which are filled with a stuffing. It makes 4 servings. You could get away with using 3 zucchini and the filling would be more heaping.
I went ahead and sprinkled the top with store bought bread crumbs, but it didn't make any difference in the taste.
4 medium zucchini
1/2 C celery
1/2 C soft bread crumbs
1/2 tsp salt
1/2 C green onions
3 tbsp butter
1 can tuna
1 tsp fresh lemon juice
1/8 tsp pepper
1. Rinse all vegetables. Parboil the zucchini for 5 minutes. This means to boil the zucchini until it is starting to soften but is not fully cooked. Parboiling is a partial cook method often used when a final cook method will be utilized later in cook to complete the cook cycle. In other words, boil the whole zucchini until not quite done.
2. Cut the zucchini in half lengthwise. Scoop out the pulp, leaving a 1/4 inch rind. Chop the pulp.
3. Preheat the oven to 375 degrees.
4. Prepare the ingredients. Chop the celery and green onions. If using fresh bread for bread crumbs, cut out or chop the bread crumbs.
5. Add the butter to a frying pan and heat over medium-high heat. Saute the zucchini, onion, and celery until tender.
6. Mix in the bread crumbs and drained tuna, salt, lemon juice, and pepper.
7. Fill the shells with the mixture. Bake in the oven for 25 minutes.
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