Shrimp-Stuffed Zucchini Boats with Three-Pepper Confetti

Shrimp-Stuffed Zucchini on Three-Pepper Confetti

YIELD Makes 8 servings

Serve these colorful stuffed zucchini boats to enhance any dinner menu.

INGREDIENTS

8 small zucchini, ends trimmed 1/4 pound cooked baby shrimp 1‑1/2 cups Italian-seasoned dry bread crumbs 1/4 cup freshly grated Parmesan cheese 1/4 cup chopped green onions with tops 2 tablespoons minced fresh parsley 1 tablespoon olive oil 1 tablespoon chopped fresh savory, divided 2 cloves garlic, minced 1/4 teaspoon black pepper 1/2 cup fat-free reduced-sodium chicken broth 2/3 cup diced red bell pepper 2/3 cup diced yellow bell pepper 2/3 cup diced green bell pepper

PREPARATION:

1. Preheat oven to 350°F. Slice zucchini in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shell. Finely chop zucchini pulp.
2. Combine chopped zucchini, shrimp, bread crumbs, Parmesan, green onions, parsley, oil, 2 teaspoons savory, garlic and black pepper in medium bowl. Mix well.
3. Arrange zucchini shells in shallow baking dish. Stuff each zucchini shell with shrimp mixture. Bake 20 to 25 minutes or until golden brown.
4. Heat broth and remaining 1 teaspoon savory in small nonstick skillet. Bring to a boil over high heat. Add diced bell peppers. Cover and simmer 1 to 2 minutes or until peppers are crisp-tender.
5. For each serving, arrange zucchini boat over bed of mixed bell peppers. Garnish as desired.

This recipe appears in: Shellfish NUTRITIONAL INFORMATION: Serving Size: 2 filled zucchini halves with 1/4 cup diced bell peppers Sodium 692 mg Protein 9 g Fiber 2 g Carbohydrate 22 g Cholesterol 30 mg Saturated Fat 1 g Total Fat 4 g Calories from Fat 21 % Calories 154 DIETARY EXCHANGE: Meat 1/2 Fat 1/2 Vegetable 1 Starch 1