Shrimp stuffed zucchini
Practicooking. The flavor of being together
Preparation: 30min
Servings: 4
Difficulty: Medium
Age: Age 10+
For Daniel del Toro this is a very special recipe, which he learned when he was the same age as his daughter Claudia is today. With zucchini, some prawns, a little béchamel sauce and the chef’s special touch, today, at Practicooking, we are going to teach you how to prepare this healthy and delicious recipe.
Allergens
Dairy products
Crustaceans
Sulphites
Gluten
Ingredients and preparation
- 4 zucchini
- 250 g prawns
- 1 medium onion, chopped
- 1 tablespoon tomato salsa
- Mature cheese
- 1/2 glass white wine
- Extra virgin olive oil, salt and chopped parsley
- Bechamel sauce
- Cut the zucchini in half lengthwise, remove the flesh and blanch in boiling water. Take them out of the water and set aside.
- In a saucepan, sauté the chopped onion and zucchini flesh. When poached, season and add the prawns, the parsley, and a little white wine. Let the alcohol evaporate and add a little tomato salsa.
- Leave to cook for about 10 min.
- Fill the zucchini, cover with béchamel sauce and a little grated cheese.
- Grill until golden in the oven and voila!
Finishing and presentation
- Present several stuffed zucchini on a plate, served with a little sauce.