• 4 zucchini (2- to 3-inch diameter)
  • 2 tablespoons butter or margarine
  • 1 tablespoon minced onion
  • 1/2 pound tomatoes, peeled, seeded and chopped
  • 1 pound Scup fillets boned and skinned
  • (cut fish into chunks about the size of a quarter)
  • 1 tablespoon minced fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1 cup breadcrumbs
  • 2 tablespoons melted butter


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.

Saute onions in butter until clear, add tomatoes and simmer until soft.

In a mixing bowl combine tomato and onion mixture, fish, 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. This is another great place to use Capt Andy’s spice mixture by sprinkling across the top.

Bake for 15 minutes or until fish is white and zucchini is cooked to your liking.

Yields 8 servings. This is derived by Capt Andy from a Recipe Secrets Newsletter for Shrimp