John Myers
Ingredients for 2 servings:
- 2 large zucchini
- 1 m.-sized onion(s)
- 500 g shrimp tails, frozen
- 100 g cheese, grated, e.g. Emmental
- salt and pepper
- Garlic
- vegetable oil
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes
easy to make, also suitable for grilling
Wash the zucchini, halve it, and remove the seeds. Cut the onion into medium-sized pieces. Make sure the shrimp have their intestines removed, then rinse and cut them into equal-sized pieces. Briefly fry the shrimp and onion pieces in a hot pan with a little oil. As soon as the onions are slightly translucent and the shrimp are slightly pink, remove the pan from the heat and pour the contents into a sieve to drain off any excess liquid. Place the ingredients in a bowl, season with salt, pepper, and garlic to taste, and mix in about half of the cheese. Then, all you have to do is fill the zucchini with the filling and sprinkle the remaining cheese on top. Place the zucchini on a rack in the oven (place a baking sheet underneath if necessary, as a lot of liquid will escape) or in a baking dish with a rack. Cook everything at 180°C (350°F) for 30-40 minutes, until the zucchini is cooked through and the cheese is slightly crispy.
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