Recipe - Basil Shrimp Stuffed Zucchini

4 Zucchinis 23 Inches in
Diameter
2 tablespoon Butter or Margarine
1 tablespoon Minced Onion
8 ounce Tomatoes; Peeled, Seeded,
Chopped
1 pound Small Shrimp; Peeled and
Deveined (cut shrimp if
they are larger than a
quarter)
1 tablespoon Fresh Minced Basil
One half teaspoon Salt
One fourth teaspoon Pepper
1 cup Breadcrumbs
2 tablespoon Melted Butter

PREPARATION:

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 boatlike 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@AOL.com

Recipe by: Red Lobster

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Mar 8,
1998