Stuffed Zucchini with Crayfish
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 small zucchini
- 200 g crayfish (crayfish tails)
- 100 g shallot (s)
- some butter
- 200 g crème fraîche
- 3 tablespoon dill, finely chopped
- salt and pepper
- 6 tablespoon parmesan, grated (or other spicy grated cheese)
Print Recipe
Pin Recipe Instructions
- Wash the zucchini and cut in half lengthways. Carefully scrape out the inside and set aside. Place the zucchini halves in a lightly oiled baking dish.
- Dice the shallots and fry them in the butter until translucent. Dice the zucchini pulp and fry briefly. Add the crème fraîche and crayfish tails and simmer until the liquid is reduced. Mix in the dill and season with salt and pepper.
- Pour the mixture into the zucchini halves and sprinkle everything with parmesan. Bake at 200 ° C for about 25 minutes.
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