Print

Crawfish Stuffed Zucchini


Scale

Ingredients

  • 1 tablespoon butter
  • 1/2 cup chopped green onion
  • 1/2 cup diced bell pepper
  • 1/2 cup diced onion
  • 1 tablespoon diced garlic
  • 1 pound crawfish tails
  • 1 tablespoon flour
  • 1/4 water or juice from crawfish
  • 45 tablespoons of Italian bread crumbs
  • 1 cup or more grated mozzarella cheese
  • 3 medium zucchin

 


Instructions

  1. Preheat oven to 400 degrees.
  2. Boil zucchini until fork tender. Then cut in half lengthwise. Remove pulp and mash using a potato masher. Set aside.
  3. Saute veggies in butter. Add crawfish, water or crawfish juice, and flour.
  4. Add seasoning of your choice if you’re using store bought bag crawfish tails.
  5. Cook crawfish about 8-10 minutes, stirring occasionally.
  6. Add breadcrumbs and mashed zucchini pulp. Thoroughly mixed together the crawfish mixture. 
  7. Stuff the 6 zucchini halves then sprinkle on the cheese.
  8. Bake for 18 minutes at 400 degrees. Serves 4. Enjoy! 

 


Notes

  • If you’re using crawfish tails from your crawfish boil the recipe will probably not need added seasoning.
  • If using bagged crawfish tails from the store you’ll probably need to use seasoning. 

Send this to a friend