Are your squash threatening to overwhelm you? I wouldn't worry about some larger zucchinis - while they may not be the sweetest and most tender, they sure can make a fine boat for all kinds of stuffing.
12 large shrimp (about 1/2 lb), shelled and chopped1 large 10-inch zucchini, for stuffing
6-oz favorite prepared stuffing mix
12-oz frozen quartered artichoke hearts
1/2 orange pepper, finely diced
1/2 onion, diced
2 cloves garlic, minced
Preheat oven to 375F. Heat a bit of olive oil and butter in a large skillet and sauté the onion, pepper and artichoke hearts for about 8-10 minutes. If using canned artichoke hearts, drain very well and add to the onions and peppers only after about 5 minutes of cooking. Add the garlic and cook another minute or two.
Cut the zucchini in half, lengthwise, and carefully carve out the seeds in the center to create a boat for stuffing.
Meanwhile, prepare the cornbread stuffing according to package directions. I used half of a 12-oz box of Trader Joe's cornbread stuffing mix and used 2 cups water (the high end for the water, to keep the stuffing very, very moist). I was also generous with the butter :-))
Add the shrimp to the onions and peppers and cook through just until the shrimp are pink. Gently fold the shrimp mixture into the stuffing mix. Fill the zucchini halves with the stuffing and top with Parmesan.
Serves 4 as a light dinner.
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