I should have called this “Summer Stuffed Zucchini” as it’s full of sweet summer flavors. I found these cute litte tatuma zucchini at Central Market and thought why not… they remind me of mini pumpkins. You can use regular zucchini as well or anything for that matter. You could stuff a shoe with this filling and find happiness.
- 2 – 4 zucchini zucchini, cut in half
- Olive oil
- 2 cloves garlic, finely chopped
- 1 small onion
- 1/4 Teaspoon crushed red pepper
- 1/2 lemon, juiced
- 1/2 cup bread crumbs
- 1 ear corn, de-kerneled
- 2 tablespoons capers
- 2 tablespoons chopped basil
- 8 Shrimp, cut into bite size pieces
- 10 grape tomatoes, sliced in half lengthwise
- Parmesan cheese
Preheat oven to 400 degrees.
Slice zucchini in half lengthwise and scoop out inner flesh leaving a 1/4 inch lip. Chop 1/2 of the flesh and reserve. Place zucchini in a baking dish or sheet pan.
Over medium heat in a non-stick skillet, saute onions and garlic in 1 T olive oil until tender, about 5 minutes. Add crushed red pepper, corn, diced zucchini from above, tomatoes, lemon juice and capers. Saute for an addition 2-3 minutes. Turn off heat and mix in shrimp, breadcrumbs and basil. Season with salt and pepper.
Fill zucchini halves with mixture and bake for 15 minutes. Remove from oven and top each zucchini with parmesan cheese and a drizzle of olive oil. Return to oven and bake for an additional 5 minutes. Enjoy!