Stuffed Zucchini with Seafood Spaghetti
Creative seafood pasta with seafood sauce and roasted jiaogua (water bamboo)
Ingredients
Spaghetti (cooked and set aside)
200 g
Seafood (made into seafood sauce)
200 g
Zucchini (cored, marinated with seasonings, and roasted)
2
Onion (chopped)
to taste
Garlic (chopped)
to taste
Salt (for seasoning)
to taste
White wine (for marinating and stir-frying)
to taste
White pepper powder (for marinating)
to taste
Olive oil (for marinating, roasting, and stir-frying)
to taste
Instructions
1
Preparation
Chop the onion and garlic; turn the seafood into a seafood sauce (refer to the previous recipe for method).
2
Marinate the Zucchini
Core the zucchini and marinate it with olive oil, salt, chopped garlic, white wine, and white pepper powder until the flavors are absorbed.
3
Roast the Zucchini
Place the marinated zucchini in the oven and bake at 200°C for 5 minutes.
4
Cook the Pasta
Bring a pot of water to a boil, add the spaghetti along with olive oil and a pinch of salt, cook until al dente, then drain and set aside.
5
Stir-Fry and Assemble
Heat olive oil in a pan, sauté the chopped onion and garlic until fragrant, pour in the seafood sauce, add the spaghetti, sprinkle with a pinch of salt to season, toss until evenly combined, then stuff the mixture into the roasted zucchini.
