YIELDS:
2 servings
PREP TIME:
0 hours 5 mins
COOK TIME:
0 hours 13 mins
TOTAL TIME:
0 hours 18 mins
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ingredients
2 Medium zucchini cut in half horizontally and the insides scooped out and chopped
½ Cup of cooked whole-wheat orzo
12 Medium shrimp, peeled and deveined and tails removed
¼ Cup Claw or lump crabmeat
Olive Oil for brushing cut zucchini
1 Cup petite chopped tomatoes
1 Tbsp. capers
1/2 Small onion, chopped
1 Medium garlic clove, finely minced
1 Tbsp. Dried oregano
Kosher salt and freshly ground pepper to taste
1/2 Cup Feta cheese, crumbled
1 Tbsp. chopped parsley (optional)
DIRECTIONS
1. Preheat the oven to 350 degrees. Cover a baking sheet with tinfoil to make clean up easy.
2. Prep your cut and hollowed out zucchini “canoes” by brushing them with a little olive oil and sprinkle them with salt and pepper. Put them on the prepared baking sheet and roast in oven for 10 minutes to soften slightly.
3. Meanwhile, spray a large skillet with cooking spray and cook the the onion, garlic and chopped zucchini flesh for two minutes. Add and heat the chopped tomatoes, oregano, salt and pepper for five minutes. Add the shrimp and capers and cook until shrimp are almost cooked through (About 3 minutes). Add the crabmeat and heat through.
4. Take off the heat and stir in half the feta and the cooked orzo.
5. Remove the “canoes” from the oven and fill each zucchini half with a quarter of the mixture. Top each with a little of the remaining feta and a some chopped parsley to garnish. Enjoy.
NOTES: This is one of my favorite Zucchini canoes. I love seafood anyway and having another way to serve it just adds a great addition to my easy meal rotation. This one has a lot of Greek flavors in it. If you like that combination of feta and capers, try my Greek Turkey Zucchini Canoe recipe.
Since I make a lot of different types of stuffed zucchini, I have kind of master my technique of prepping the zucchini before stuffing. They really need to be roasted for about 10 minutes to soften the vegetable and get it cooked so it isn’t hard when you cut into it. I have “nuked” them in a pinch, the the extra couple of minutes in the oven really does taste better.
As with all my recipes, feel free to swap out regular orzo for the whole wheat or use a different type of cheese. If you decide you love zucchini canoes as much as I do, play with the ingredients and create your own or take a look at my Italian Turkey canoe and Mexican Turkey canoe recipes for more international takes on this dish. Enjoy.
