Zucchini is the most talented vegetable. It can do nearly everything any other vegetable can do, often better, and besides it can turn into the most delectable container for a variety of stuffings: meat, rice, even other vegetables. I have found, through experimentation, that it has an elegant affinity for shellfish, compensating with its spry flavor for the slightly cloying touch of sweetness that characterizes the flesh of shrimp and lobster.
You’ll find here that the zucchini are hollowed out, blanched, and split in two to resemble toy boats. The stuffing is chopped raw shrimp seasoned with garlic, olive oil, and parsley. It is all popped into the oven and in just minutes it is done, a grand little dish requiring only moderate effort and no particular skills.
It takes the place of a first course in a fish dinner or, in a more elaborate meal, it can precede the first course. It is also an ideal buffet dish and, for a light lunch, it can serve as the principal course.
© 1986 Marcella Hazan estate. All rights reserved.