Zucchini stuffed with shrimps and tomatoes

Taste the delicious zucchini stuffed with fried shrimp and vegetables stewed in a delicate creamy cheese sauce.

• Recipe author: Daria Rodionova
• After preparation, you will receive 8 servings
• Total recipe preparation time: 40 minutes

Ingredients

• Zucchini or zucchini 4 pieces
• Olive oil 1 tbsp the spoon
• Salt to taste
• Ground black pepper to taste
• Dried thyme to taste
• Butter 2 tbsp spoons
• Peeled shrimps 300-350 g
• Tomatoes 2 pieces
• Garlic 3 cloves
• Heavy cream ¹⁄₄ cup
• Parmesan 30 g
• Lemon ¹⁄₂ pieces
• Mozzarella 100-200 g

Cooking method

• Cut the courgettes or zucchini in half lengthwise.

• Take out the pulp with a spoon so that the boats are formed. Don't throw it away.

• Place the boats so they are cut up into a baking dish. Drizzle with olive oil, sprinkle with salt, pepper and thyme.

• Place in an oven preheated to 180 ° C for 20 minutes.

• In the meantime, prepare the filling. In a skillet, melt half the butter over medium heat.

• Put the shrimp in there, salt and pepper.

• Fry for 2-4 minutes on each side until golden brown. Place on a plate.

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• Cut the zucchini pulp and tomatoes into cubes. Chop the garlic.

• In the same skillet, melt the remaining butter and lightly brown the chopped vegetables.

• Add the sliced ​​shrimp, cream, grated Parmesan and lemon juice.

• Stir and cook for 3-5 minutes. Salt if necessary.

• Fill the baked courgettes with the filling and sprinkle with grated mozzarella.

• Place back in the oven for another 10 minutes.

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