Zucchini stuffed with crab and scallops

Each slice of zucchini is emptied one by one and then filled with an exquisite spider crab, scallops and shrimp bechamel. The dish is finished with a seafood sauce made with shrimp, crayfish and fish smoke. It is a dish with a lot of flavor but at the same time with little fat, only 3.9%. Does not contain gluten.

To heat it, it is best to use a bain-marie (before opening the container), in the oven at medium temperature or in a saucepan over low heat. 

It can be presented with prawns, prawns, clams, crayfish, crabs, lobster or other cooked or grilled seafood and with a cream sauce.

______________________

Origin: Andosilla, Navarra

Ingredients: Zucchini (45%), fish broth with seafood (fish broth: water and conger eel; seafood (6%) in a variable proportion of crayfish, prawns and red shrimp), milk, prawns, onion, vegetable oil (sunflower) , tomato, scallops (3%), crab (2%), rice flour, carrot, rice, leek, brandy, salt, garlic, sugar, spices, antioxidants (ascorbic acid and E-385)  

Weight: 250gr (4 fruits)

Recommendations: Store in a dry, cool place protected from sunlight. Once opened, keep in the refrigerator and consume within three days.