Ingredients

• 1 kg zucchini, halved lengthwise
• ½ kg shrimps, in their shells
• 2 shallots, diced
• 20 g cheese, grated
• 1 tomato, peeled and shredded
• 2 tablespoons olive oil
• ½ l milk
• 20 g flour
• 20 g butter
• salt and pepper to taste

Directions

1. With a spoon, scoop out the centers of each zucchini half, reserving the pulp. Leave a thick shell.
2. Leave these zucchini boats to simmer for 20 minutes.
3. Peel and devein the shrimps (reserve their shells). Pour the olive oil in a pot and sauté there the shrimps and the zucchini pulp. Drain and set aside.
4. In the same pot and oil sauté the shrimp shells and heads (pressing them), and the tomato. Pass through a chinois.
5. Mix what we’ve obtained in steps 3 and 4. This will be the stuffing.
6. Then, we’ll make a béchamel sauce: heat the butter in a pan; add the flour and mix well until golden; then add the milk stirring constantly until it thickens. Season with.
7. Mix a little béchamel sauce with the stuffing and fill the zucchini boats. Pour the remaining béchamel sauce above the stuffed zucchini boats.
8. Cover with the grated cheese and broil in the oven, until the cheese melts.