Ingredients
- 2 medium zucchini, halved lengthwise
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon. ground black pepper
- 1 tablespoon. olive oil
- 1 small red onion, diced
- 1 clove garlic, minced
- 1/2 cup bell pepper, green diced
- 1/2 cup celery, diced
- 1/4 cup tomato paste
- 1/2 teaspoon Cajun seasoning
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1/2 cup Andouille sausage, chopped
- 1/2 cup shrimp, chopped and cooked
- 1/2 cup chicken breast, shredded and cooked
- 1 cup. brown rice, cooked
- 1/2 lemon, fresh and squeezed
How to Make
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Step 1: Heat the oven to 400 degrees.
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Step 2: Clean out insides of each halved zucchini, discard (I usually chop, saute with the other items and toss into filling). Try to leave a narrow, even edge all the way around, making 4 long zucchini canoes.
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Step 3: Sprinkle canoes with salt, pepper and garlic powder. Lay in/on a pam'd baking dish, hollow sides up. Set aside.
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Step 4: In saute pan heat olive oil over medium heat. Add the onions, garlic and saute until soft and translucent, 4 to 5 minutes.
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Step 5: Add bell pepper, celery and saute for another 4 to 5 minutes,or until soft.
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Step 6: Add the tomatoe paste, Cajun seasoning, hot sauce (Tobasco) and Worcestershire continue to cook until the mixture becomes aromatic and begins to darken in color, about 2 to 3 minutes.
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Step 7: Stir in sausage, shrimp, chicken and rice. Adjust the seasonings, adding lemon juice as you taste.
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Step 8: Scoop mixture into the hollow canoes.
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Step 9: Roast uncovered for 20 to 30 minutes, until zucchini is fork tender and heated all the way through.
We hope you enjoy this recipe!
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