Stuffed Zucchini with Shrimp

Method

1. Cut each zucchini in half lengthwise, then cut each half in half again lengthwise to obtain quarters.
2. Scoop out the pulp from each zucchini piece using a spoon, leaving a boat-like shell. Reserve the pulp.
3. Finely chop the reserved zucchini pulp.
4. Heat olive oil in a pan. Add 1 minced garlic clove and cook briefly.
5. Add the chopped zucchini pulp to the pan and sauté for a few minutes.
6. Chop the shrimp tails into small pieces (2–3 pieces each) and set aside.
7. Soak a small amount of bread in water, then squeeze out the excess water.
8. Add the squeezed bread to the pan with the zucchini pulp. Cook until the bread absorbs the liquid, then remove from heat and let cool.
9. Once cooled, transfer the mixture to a bowl. Add chopped parsley, the chopped shrimp, lemon zest, and salt. Mix well.
10. Preheat oven to 200°C (static).
11. Grease a baking dish with a drizzle of olive oil.
12. Fill each zucchini boat with the shrimp mixture and arrange in the baking dish.
13. Sprinkle breadcrumbs over the filled zucchini and drizzle with a little olive oil.
14. Bake for 25–30 minutes, until golden and crispy on top.
15. Meanwhile, prepare the sauce: In a small saucepan, melt butter over medium heat. Add flour and stir to form a roux.
16. Gradually add water, stirring constantly, until the sauce thickens. Remove from heat.
17. Stir in lemon zest, egg yolk, lemon juice, chopped parsley, a pinch of nutmeg, a few chopped mint leaves, salt, and optional pepper. Mix well.
18. Serve the baked zucchini with a spoonful of the sauce on top or on the side.