Lobster stuffed zucchini boats
Zucchini boats made with a creamy seafood filling are the best way to use up all those zucchini at the end of summer's harvest. You can also enjoy these seafood stuffed zucchini boats all year by purchasing a few zucchini from your local supermarket.
Ingredients
- 1 large zucchini roughly 2 pounds *see note below.
Lobster filling:
- 4 oz. imitation lobster meat
- 6 oz. softened cream cheese
- 1/3 cup sour cream *see note
- 1/3 cup grated parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 teaspoon Old bay seasoning
- 1/8 teaspoon Cajun seasoning *see note
Toppings:
- bread crumbs
- fresh parsley optional
Instructions
Preheat oven to 375.
- In a medium sized mixing bowl, combine the imitation lobster, cream cheese, parmesan cheese, shredded cheese, seasonings and yoghurt.
- Remove and discard the ends of the zucchini then slice length-wise and scoop out the pulp with a spoon. Season each zucchini half lightly with salt, and then place them on a cookie sheet or in a 9 by 13 inch pan.
- Divide the filling between the two zucchini halves and smooth the filling into the cavities of the zucchini with a spoon or spatula. Sprinkle bread crumbs over each filled zucchini and then bake for 30-40 minutes until the zucchini has softened to preference.
- Cool slightly and Enjoy!
Notes
If you do not have sour cream on hand, plain yoghurt can be used instead, in the lobster and cheese filling.
Cajun seasoning can be substituted with Old bay seasoning and vise versa. If you have a seafood seasoning you prefer, you can add it to the cheese mixture (to taste) instead of Old bay seasoning or Cajun seasoning.
More notes and photos below.
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