Prawn Stuffed Zucchini Recipe
Ingredients
| 8 small, even-sized zucchini | ||
| Oil | 1 Tablespoon | |
| 1 dove garlic, crushed | ||
| Shallots | 2 Small, finely chopped | |
| 4 tomatoes, skinned, seeded and chopped | ||
| Tabasco sauce | 2 Drop | |
| Thyme | 1 Teaspoon, crumbled | |
| Prawns | 250 Gram, peeled | |
| Butter | 30 Gram | |
| Plain flour | 1/4 Cup (16 tbs) | |
| Milk | 1 1/4 Cup (16 tbs) | |
| Mustard | 1 Teaspoon, made | |
| Cheddar Cheese | 1 Cup (16 tbs), grated | |
| Parmesan cheese | 1 Tablespoon, grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Blanch the zucchini in boiling salted water for 2 minutes, drain and cool quickly.
Halve lengthways, scoop out the flesh and chop.
Arrange the shells in a shallow ovenproof dish.
Heat the oil in a pan, add the garlic and shallots and cook gently for 5 minutes.
Add the tomatoes, zucchini flesh, Tabasco, thyme, and salt and pepper to taste.
Bring to the boil and cook, uncovered, for 25 minutes, stirring occasionally.
Add the prawns, then spoon the sauce into and over the zucchini.
Melt the butter in a pan, stir in the flour and cook for 1 minute.
Gradually stir in the milk.
Bring to the boil and cook, stirring, for 2 minutes.
Stir in the mustard, cheeses and salt and pepper to taste.
Spoon over the zucchini and bake in a preheated hot oven, 220°C (425°F), for 15 to 20 minutes, until golden.
Serve immediately.
Halve lengthways, scoop out the flesh and chop.
Arrange the shells in a shallow ovenproof dish.
Heat the oil in a pan, add the garlic and shallots and cook gently for 5 minutes.
Add the tomatoes, zucchini flesh, Tabasco, thyme, and salt and pepper to taste.
Bring to the boil and cook, uncovered, for 25 minutes, stirring occasionally.
Add the prawns, then spoon the sauce into and over the zucchini.
Melt the butter in a pan, stir in the flour and cook for 1 minute.
Gradually stir in the milk.
Bring to the boil and cook, stirring, for 2 minutes.
Stir in the mustard, cheeses and salt and pepper to taste.
Spoon over the zucchini and bake in a preheated hot oven, 220°C (425°F), for 15 to 20 minutes, until golden.
Serve immediately.
Chef
