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1
Soak the zucchini in cold water for 20 minutes.
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2
Drain and rinse well under cold running water.
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3
Drop the zucchini into boiling salted water.
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4
The moment the water returns to a boil, drain the zucchini, removing them gently from the pot.
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5
Set aside to cool completely.
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6
Trim the ends off, cut the zucchini in half lengthwise, using a narrow-bladed tool, scoop out the insides, taking care not to puncture the skin.
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7
Leave a wall about 1/4 inch thick Turn on the oven to 450 degrees.
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8
Rinse the shrimp in cold water, shell them, and remove the dark vein from each.
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9
Chop them into pieces not bigger than a large pea.
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10
Put the chopped shrimp in a bowl together with 1/4 cup of the breadcrumbs, the garlic, parsley, 2 tablespoons of the olive oil, salt, and grindings of pepper.
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11
Separate the eggs, set aside the white, and add the yolk to the bowl.
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12
Mix all the ingredients thoroughly.
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13
Choose a shallow baking pan that can accommodate all the zucchini in a single layer.
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14
Grease the bottom of the pan lightly with olive oil and place the zucchini on it cut side up.
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15
Sprinkle them lightly with salt.
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16
Beat the egg white lightly and brush the insides of the zucchini with it.
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17
Stuff the zucchini with the shrimp mixture.
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18
heaping them full enough, if possible, to form a slight mound.
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19
Sprinkle the top of each boat with the remaining bread crumbs and pour the remaining olive oil over in a thin stream.
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20
Place the boats in the uppermost level of the over for 6 to 7 minutes, until the top forms a light, pale golden crust.
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21
Serve when lukewarm.
