Shrimp stuffed zucchini

So I had some really nice zucchini and I was tired of chopping it up to make stirfry or pasta dishes. I did a little digging online and found a very easy but good recipe.

Shrimp Stuffed Zucchini

2 pounds small to medium young zucchini
1 pound shrimp, in their shells
1/2 cup toasted, unflavored bread crumbs
1 teaspoon garlic chopped very fine
2 tablespoons chopped parsley
1/3 cup extra virgin olive oil
Salt
Black Pepper in a grinder
1 large egg

-Soak the zucchini in cold water for 20 minutes.
-Drop the zucchini into boiling salted water. Remove when it boils and let cool.
-Half the zucchini length wise, scoop out the seed. Save it on the side.
-Turn on the oven to 450 degrees
-Devein and Deshell the shrimp.
-Chop Shrimp
-Mix shrimp with 1/4 cup of the bread crumbs, the garlic, parsley, 2 tablespoons of the olive oil, salt, pepper and the seed that was scooped out.
-Seperate the egg, set aside the white, and add the yolk to the bowl. Mix all the ingredients thoroughly.
-Grease the bottom of a shallow pan and place the zucchini on it cut side up.
-Sprinkle them lightly with salt. Beat the egg white lightly and brush the insides of the zucchini with it.
-Stuff the zucchini with the shrimp mixture.
-Sprinkle the top of each boat with the remaining bread crumbs and pour the remaining olive oil over in a thin stream.
-Place the boats in the uppermost level of the over for 10 minutes, until the top forms a light, pale golden crust.