Seafood-Stuffed Zucchini
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INGREDIENTS 4 zucchini, washed 4 teaspoons butter 1/4 pound fresh mushrooms, washed and finely diced 2 tablespoons finely chopped shallots 2 teaspoons finely chopped onions 1/2 clove garlic 1/2 pound shrimp, crab or mixture 2 teaspoons flour 1-1/2 cups hot milk 1 teaspoon heavy cream 2 tablespoons sherry 1 teaspoon lemon juice 2 tablespoons lobster base* 1 teaspoon celery salt 1 teaspoon ginger Dash of paprika Dash of allspice 1/4 cup fresh bread crumbs Grated Mozzarella cheese Remove seeds of zucchini if desired. Cut in half lengthwise. Steam the halves until nearly tender. Scoop out pulp of zucchini, leaving some to form case for the stuffing. You should have 3/4 cup diced zucchini. Heat 2 teaspoons butter and add mushrooms, shallots, onions, and garlic. Sauté until onions start to turn brown. Add diced zucchini and seafood and mix well over heat. Remove from heat to warm area. Melt remaining 2 teaspoons butter. Add flour to make a roux. Cook 5 to 6 minutes, stirring so as not to burn. Add hot milk and heavy cream a little at a time, stirring constantly so as not to lump. (Use a wooden spoon, not a metal one.) Add sherry and seasonings Preheat oven to 350 degrees. Mix sauce well with seafood-zucchini mixture, blending by folding. Add fresh bread crumbs to make a workable stuffing. Blend by folding. Fill zucchini halves with mixture. Top with grated Mozzarella cheese. Bake in preheated oven long enough to melt the cheese and warm the zucchini. Serve with your own rice pilaf. *NOTE - Lobster base is available in specialty shops, but chicken bouillon cubes may be substituted.