Stuffed Zucchini with Shrimps

For stuffed zucchini, cut the zucchini in half and scrape out the pulp with a spoon. Chop it finely. Oil a baking dish and place the zucchini in it.

Peel the potato and cut into 1/2 cm cubes. Finely chop the onion and sauté in oil with the zucchini pulp. Add the potato and deglaze with vegetable soup.

Cover and cook until the potatoes are firm to the bite. Let the liquid evaporate. Chop parsley and add to potato-zucchini mixture with shrimp and cream cheese.

Season with salt and pepper and stuff into the zucchini halves. Sprinkle with Parmesan and bake in a preheated oven at 180 °C for 15 minutes.

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