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Jambalaya Stuffed Zucchini

Created by Shirl on October 23, 2011

Step 1: Heat the oven to 400 degrees.
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.
Step 3: Sprinkle canoes with salt, pepper and garlic powder. Lay in/on a pam'd baking dish, hollow sides up. Set aside.
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.
Step 5: Add bell pepper, celery and saute for another 4 to 5 minutes,or until soft.
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.
Step 7: Stir in sausage, shrimp, chicken and rice. Adjust the seasonings, adding lemon juice as you taste.
Step 8: Scoop mixture into the hollow canoes.
Step 9: Roast uncovered for 20 to 30 minutes, until zucchini is fork tender and heated all the way through.