SEAFOOD AND RICE STUFFED ZUCCHINI BOATS
1 large (12-15”) or 1 medium (8-10”) zucchinis
4 tablespoons olive oil
1-pound sea scallops
2 teaspoons salt
1 ½ teaspoons black pepper
1 small onion, chopped
4 large garlic cloves, chopped
1 small red bell pepper, chopped
1 cup mushrooms, chopped
1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend
½ cup white wine
2 tablespoons butter
¾-pound raw medium shrimp (U16/20)
2 cups cooked rice
3 cups baby spinach leaves, packed
½ cup parsley, chopped (plus more for garnish)
1 cup smoked gouda cheese, shredded
1 cup Italian flavored breadcrumbs
2 eggs, beaten
½ cup shredded mozzarella cheese
1 lemon, cut into wedges
Fill a large pot with water and bring to a boil (the water should be deep enough to cover the length of the zucchini). Slice zucchini(s) in half lengthwise and immerse in the boiling water. Let cook until tender when poked with a fork, about 15-20 minutes depending on the size. Remove from water and let cool, cut side down on paper towels.
When cool, use a spoon to scoop out the pulp from each zucchini half, leaving enough inside so the shell keeps its shape. Drain the pulp and press with paper towels to remove most of the moisture. Chop pulp into bite size pieces and place in a large bowl. Set aside.
Heat 2 tablespoons of the olive oil in a large deep skillet over high heat. Season the scallops all over with 1/2 teaspoon of the salt and ¼ teaspoon the black pepper. Place them in the hot pan, careful not to crowd. Let them sear for about 1 ½ minutes per side until golden. They will not be completely cooked through, but will finish cooking in the oven. Remove from pan and set aside.
Reduce heat to medium and add the remaining 2 tablespoons of olive oil to pan drippings. Add onions and garlic and cook until soft and fragrant, about 2 minutes, stirring and scraping up the brown bits in the pan. Add the red pepper, mushrooms, Italian seasoning, and reserved chopped zucchini, stirring frequently, until the mushrooms have released their moisture, about 4-5 minutes. Season with ½ teaspoon of salt and ¼ teaspoon of the black pepper.
Add the wine to the pan and bring to a low boil. Cook, stirring occasionally, until most of the moisture is absorbed, about 3-4 minutes. Add the butter, shrimp, any juices produced by the scallops and cook until shrimp just start to turn pink, about 2 minutes. Add the rice and spinach tossing until the well combine and the spinach is wilted.
Remove from heat and cool slightly for 10 minutes. Add the parsley, shredded gouda, breadcrumbs, eggs, and scallops to the pan.
Preheat oven to 350 degrees.
Place the zucchini shells on a cookie sheet lined with foil and sprayed with non-stick cooking spray. Using a paper towel, press into the shells to absorb any excess moisture. Season the insides of each shell with remaining salt and pepper. Using your hands, mound and press the stuffing into the shells. Place some of the scallops and shrimp along the top of the stuffing, pressing in. Sprinkle with mozzarella cheese.
Bake for 30-40 minutes until cheese is melted and stuffing is browned and heated through.
Squeeze lemon over the top, cut into slices, and devour.
You May Also Like...
Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!