2 large zucchini
2 Tablespoons sour cream
2 Tablespoons butter, divided
2 Tablespoons Cheddar cheese, grated
2 Talespoons Swiss cheese, grated
1 green onion, finely sliced
1/8 teaspoon chili powder
1/8 teaspoon paprika
Salt and pepper, to taste
1 egg yolk, beaten
1 cup fresh shrimp, cooked
Dry bread crumbs
Parmesan cheese
Halve zucchini lengthwise. Simmer for several minutes in a small
amount of boiling, salted water until barely tender. Let cool and scoop out centers until only a thin shell is left.
Set shells aside.
Saute' zucchini pulp over low heat in 1 tablespoon butter until all moisture
evaporates. Add sour cream, cheeses, onion, spices, and egg yolk; stir until cheese melts and sauce thickens slightly.
Blend in shrimp. Remove from heat and place in shells.
Top with 1 tablespoon butter, cut into small pieces, Sprinkle with
bread crumbs and Parmesan cheese. Heat at 425 degrees only until top is golden; do not overcook.
4 servings
