Shrimp Stuffed Zucchini

• 2 zucchinis, cut in half lengthwise
• 3/4 pound medium-large shrimp , peeled, deveined, cooked and coarsely chopped
• 1/3 cup minced red onions
• 1/4 cup chopped fresh mushrooms
• 1/4 cup shredded carrots
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh tarragon (1 teaspoon dried)
• 3 tablespoons bread crumbs

Slightly scoop out each zucchini half with a spoon.

Chop scooped-out pulp and set aside.

In a large bowl, combine the zucchini pulp, onions, mushrooms, carrots, oil tarragon and bread crumbs.

Toss to blend.

Add the chopped shrimp and toss again.

Spoon the stuffing into the zucchini halves and place the stuffed zucchini in a square baking dish that has been coated with vegetable spray or a light coating of olive oil.

Cover with foil and bake in a 350 degree oven for about 20 minutes.

Uncover and bake for an additional 10-15 minutes to crisp the stuffing.

Serve immediately.

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