Shrimp Stuffed Zucchini Boats

My mother-in-law made this recipe for us last week and I've been dreaming about it ever since. This was one of the best dishes I've tasted in a long time. The zucchini was cooked perfectly and was filled with a mix of vegetables and shrimp that were sautéed in butter. A creamy mornay sauce finished the "boats." I was so happy that my attempt yielded such perfect results. These were heavenly.

Shrimp Stuffed Zucchini Boats

Adapted from The Grand Diplome

Ingredients:

3 medium zucchini

1/2 pound cooked shrimp, tails removed

1/2 green bell pepper

2 tablespoons butter

1 tablespoon parmesan cheese

1 teaspoon paprika

salt & pepper, to taste

Mornay Sauce:

2 tablespoons butter

2 tablespoons flour

1 and 1/4 cups milk (I used skim.)

1/4 cup parmesan cheese

1/4 shredded cheese (I used leftover queso fresco.)

1 teaspoon dijon mustard

Instructions:

Preheat oven to 425 degrees.

Prepare Zucchini: Boil zucchini for 5 minutes in salted water. Drain and blanch in cold water for 2 minutes. Cut zucchinis in half lengthwise and scoop out flesh. Chop flesh and set aside. Arrange zucchini "boats" in baking dish sprayed with nonstick cooking spray.

Prepare Filling: Chop pepper and shrimp. Melt butter in a saucepan over high heat. Sauté pepper for 2 - 3 minutes. Add chopped zucchini, shrimp, paprika, salt, and pepper. Cook an additional 2 - 3 minutes. Spoon mixture into zucchini boats.

Prepare Mornay Sauce: Melt butter in a saucepan over high heat. Stir in flour. Remove from heat when foamy and stir in milk. Bring to a boil and keep stirring mixture for about 2 minutes until thick. Remove from heat and stir in cheeses and dijon mustard. Spoon sauce over filled zucchini halves and sprinkle with remaining 1 tablespoon parmesan cheese. Bake for 10 - 12 minutes.