Jambalaya-Stuffed Zucchini

By á-143

Ingredients

• 2 medium zucchini, halved lengthwise
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp ground black pepper
• 1 tbsp olive oil
• 1 small red onion, diced
• 1 clove garlic, minced
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery
• 1/4 cup tomato paste
• 1/2 tsp Cajun seasoning
• 1 tsp hot sauce
• 1 tsp Worcestershire sauce
• 1/2 cup chopped andouille sausage
• 1/2 cup chopped cooked shrimp
• 1/2 cup shredded cooked chicken breast
• 1 cup cooked brown rice
• Juice of 1/2 lemon

Preparation

Step 1

Heat oven to 400 F.

Using a melon baller or a small spoon, scoop or scrape out and discard seeds from zucchini halves, creating long narrow canoes. Sprinkle with salt, garlic powder and pepper, then place hollow sides up on a baking sheet.

In a large skillet over medium, heat olive oil. Add onion and garlic and saute until soft and translucent, 4 to 5 minutes. Add green pepper and celery and saute for another 4 to 5 minutes or until soft. Add tomato paste, Cajun seasoniing, hot sauce and Worcestershire sauce, then continue to cook until mixture becomes aromatic and begins to darken in colour, 2 to 3 minutes.

Stir in sausage, shrimp, chicken and rice. Adjust seasoning with lemon juice and additional salt and pepper. Scoop mixture into the zucchini boats.

Roast stuffed zucchini for 20 minutes or until zucchini is tennder and cooked through.