• 1 kg baby zucchini
• 200 g peeled shrimps, cleaned and chopped
• 2 cloves garlic, crushed
• ½ cup mozzarella cheese or 50 g, grated
• 2 tablespoons fresh parsley, finely chopped
• ¼ teaspoon ground black pepper
• Pinch of chili pepper
• 2 tablespoons vegetable oil

• For béchamel sauce:

• 4 cups milk or 1 liter
• 1 sachet MAGGI® Béchamel Mix
• ½ cup mozzarella cheese or 50 g, grated

Preparation

Hallow the baby zucchinis, and set aside.

Combine shrimps, garlic, cheese, parsley, and spices, then stuff zucchini with it.

Heat oil in a frying pan, fry the stuffed zucchini on all sides until it becomes almost golden in color. Place on a baking dish.

Place milk and MAGGI® Béchamel Mix in a large saucepan, bring to boil. Then simmer for 3-4 minutes with constant stirring.

Pour mixture over the stuffed zucchini, then sprinkle grated cheese.

Bake in a 180°C preheated oven for 20 minutes or until top becomes golden in color.