RED LOBSTER BASIL SHRIMP STUFFED ZUCCHINI

4 zucchini (3 to 4-inches in diameter)
1 tablespoon butter or margarine
1 tablespoon minced onion
8 ounces fresh tomatoes, peeled, seeded, and chopped
1 pound shrimp, peeled and deveined
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup bread crumbs, divided use
1 tablespoon butter, melted (for topping)

Preheat oven to 350 degrees F.

Wash the zucchini and trim off the ends. Cut zucchini in half lengthwise and scoop out the seeds. Be sure to leave some by the ends to create a boat-like shape; set aside.

Saute onions in butter until clear.

Add tomatoes and simmer until soft.

In a mixing bowl combine tomato and onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs. Fill the zucchini boats with the mixture.

Place boats in a greased baking dish. Sprinkle with remaining breadcrumbs and drizzle with butter.

Bake for 15 minutes or until shrimp are pink and clear.

Servings: 8
Adapted from source: Red Lobster