1 medium (or two small) zucchini
8 oz crimini mushrooms, diced
1/2 shallot, minced
4 cloves garlic, minced
2 oz pine nuts
2 lb. squid tubes
10 oz roasted red peppers
1/2 cup half and half
Pinch salt and pepper
1 tbsp lemon juice
2 tbsp parsley
Slice zucchini. Sprinkle with salt and allow to sit for 5 minutes or until moisture is drawn out of
the slices. Dry off the zucchini slices with paper towel, removing most of the salt. Flip the
zucchini and repeat this process. Dice the sweated zucchini.
Saute zucchini, mushrooms, shallots, garlic and pine nuts until fragrant and toasty. Stuff squid
tubes with the vegetable and nut mixture.
Place each stuffed squid tube, in a lightly greased pan over medium heat. Cook for about 4
minutes, rolling the tubes over every minute so that each side is exposed to the pan’s heat.
When the Squid is opaque white, remove from heat.
In a food processor, puree red pepper, lemon juice, parsley, salt and pepper until smooth. Pour
into a small saucepan and add half and half. Bring to a simmer. Drizzle red pepper sauce over
squid and serve.
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