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Yield: 8 servings
- 2 pounds small zucchini
- 3 tablespoons butter
- 1 tablespoon minced onion
- 1 pound medium shrimp, cooked, peeled, and deveined
- 1 teaspoon curry powder
- 1/2 teaspoons salt
- 1/4 cup half-and-half
- 2 tablespoons all-purpose flour
- 1/2 cup dried bread crumbs
Preheat oven to 350 degrees. Slice zucchini lengthwise and parboil 5 minutes. Scoop out center, leaving approximately 1/4 inch in the shell; reserve pulp. Melt butter in pan and saute onion. Stir in pulp, shrimp, and remaining ingredients. Stuff shells with shrimp mixture and place on ungreased cookie sheet. Bake 30 minutes.
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