- Recipes Home
- Interest Groups
Prawn Stuffed Zucchini Recipe
|Zucchini||8 Small (Use Even Sized Zucchini)|
|Garlic||1 Clove (5 gm), crushed|
|Shallots||2 , finely chopped|
|Tomatoes||4 , skinned, seeded and chopped|
|Tabasco sauce||2 Drop|
|Crumbled thyme||1 Teaspoon|
|Peeled prawns||8 Ounce (250 Gram)|
|Butter||1 Ounce (30 Gram)|
|Plain flour||1⁄4 Cup (4 tbs)|
|Milk||1 1⁄4 Cup (20 tbs)|
|Prepared mustard||1 Teaspoon|
|Grated cheddar cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1 Tablespoon|
Serving size: Complete recipe
Calories 1638 Calories from Fat 823
% Daily Value*
Total Fat 93 g143.2%
Saturated Fat 50 g250.1%
Trans Fat 0 g
Cholesterol 595.4 mg
Sodium 2369.2 mg98.7%
Total Carbohydrates 119 g39.5%
Dietary Fiber 22.2 g88.6%
Sugars 49 g
Protein 97 g194.3%
Vitamin A 199.3% Vitamin C 457.7%
Calcium 165.8% Iron 71.3%
*Based on a 2000 Calorie diet
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.