- Prep time 20 minutes
- Total time 30 minutes
- Portion size 6 servings
- Credits : Canadian Living
Ingredients
Method
Preheat oven to broil; line baking sheet with parchment paper. Slice zucchini in half lengthwise. Using melon baller or small spoon, scoop out zucchini flesh, leaving at least 1/4 inch of flesh on skins.
In large skillet, heat oil, 3/4 cup water and lemon juice over medium-high heat. Season with salt and pepper. Place zucchini in skillet, hollowed sides down; cover and cook for 5 minutes. Turn zucchini hollowed sides up, cover and cook for 2 minutes. Transfer to prepared baking sheet, hollowed sides up. Broil on upper rack of oven until browned, 3 to 5 minutes. Let cool.
Meanwhile, in bowl, gently stir shrimp, avocado, bacon, onion, mayonnaise, sour cream, vinegar, chives and dill. Fill cooled zucchini shells with shrimp mixture. Sprinkle with chives and dill, if desired.
Nutritional facts Per serving: about
- Iron 0.9 mg
- Fibre 3 g
- Sodium 275 mg
- Sugars 3 g
- Protein 12 g
- Calories 235
- Total fat 17 g
- Cholesterol 85 mg
- Saturated fat 34 g
- Total carbohydrate 8 g
