Zucchini Stuffed with Crab and Scallops

If you want to impress without complicating things, this zucchini stuffed with spider crab and scallops from Rosara is your best ally. Each slice is carefully hollowed out and then filled with a creamy béchamel sauce that combines spider crab, scallops, and shrimp, creating a filling full of flavor and delicacy.
The accompanying sauce, made with shrimp, crayfish, and fish stock, adds a seafood touch that elevates the dish to another level. Despite its intensity, it's a light dish, with only 3.9% fat and gluten-free, ideal for guilt-free enjoyment.
Plus, it's easy to prepare: heat it in a double boiler, in the oven, or in a casserole dish over low heat, and it's ready to wow your guests or treat yourself to a gourmet treat at home.
You can pair it with more cooked or grilled seafood, or add a cream sauce for an extra touch of creaminess. With Rosara, every bite is an effortlessly intimate experience of the sea and haute cuisine.

Ingredients: Courgette (45%), fish broth with seafood (fish broth: water and conger eel; seafood (6%) in variable proportions of crayfish, prawns and red shrimp), milk, prawns, onion, vegetable oil (sunflower), tomato, scallops (3%), Spider crab (2%), rice flour, carrot, rice, leek, brandy, salt, garlic, sugar, spices, antioxidants (ascorbic acid and E-385).
Recommendations: Store in a cool, dry place away from sunlight. Once opened, keep refrigerated and consume within three days.