Real Recipes From Real Home Cooks ®

jambalaya-stuffed zucchini.

(1 rating)
Recipe by
Bob Wakeman
Dupo, IL

All ways looking for ways to use zucchini. This is so good. It is a litle work but worth it.

(1 rating)
yield 4 serving(s)
prep time 1 Hr
cook time 40 Min
method Bake

Ingredients For jambalaya-stuffed zucchini.

  • 2 md
    zucchini halved lengthwisr
  • 1/4 tsp
    garlic powder
  • 1/2 Tbsp
    salt and pepper
  • 1 Tbsp
    olive oil, light
  • 1 sm
    red onion diced
  • 1/2 c
    diced green bell pepper
  • 1/2 c
  • 1/4 c
    tomato paste, italian
  • 1/2 tsp
    cajiun seasoning.
  • 1=10
    button mushroom diced
  • 1 tsp
    hot sauce
  • 1 tsp
    worcestershire sauce
  • 1/2 c
    andouille sausage chooped
  • 1/2 c
    shrimp cooked and chopped
  • 1/2 c
    chicken breast cooked and chopped
  • juice from 1 lemon
  • 1 clove
    garlic minced
  • 1 c
    brown rice, cooked

How To Make jambalaya-stuffed zucchini.

  • 1
    preheat oven to 400 derees,using a mellon baller (or small spoon) scoop out seeds from zucchini halfs and discard, creating canoes. sprinkle with 1/4 tsp salt,pepper,and garlic powder. place zucchinh on a backing sheet,hollow side up.
  • 2
    in a large skille over med heat,heat olive oil. add onion,garlic,and mushrooms. saute till soft. abought 4-5 min. add celery,green pepper,cook 4-5 min more. add tomato paste,cajun seasoning,hot sauce,and worcestershire sauce. cook till mixture starts to darken.ab ought 3-4 min.
  • 3
    stir in sausage,shrimp,chicken,and rice. add lemon juice and salt & pepper to taste.. scoop mixture into zucchini boats. Roast for 20 min,or un till zucchini is tender and cooked through.