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Nat's Shrimp and Veggie Stuffed Zucchini

By: kelnat  
"A light meal that can be served alone or as a side dish. Great for an overgrown zucchini."

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 333 people have saved this

Prep Time:
20 Min
Cook Time:
35 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 1 extra large zucchini
  • 1/4 cup olive oil, divided
  • 6 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • 1/2 pound large shrimp - shelled, deveined, and cut in half
  • 1 large tomato - peeled, seeded and diced
  • 8 cremini mushrooms, quartered
  • 1/4 cup grated Parmesan cheese
  • 8 leaves fresh basil, torn
  • ground black pepper to taste
  • kosher salt to taste
  • garlic powder to taste
  • 1/4 cup grated Parmesan cheese, divided

Directions

  1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
  2. Cut the zucchini in half the long way, and scoop out the seeds and pulp, leaving a thick shell of flesh. Brush both halves of the zucchini with about 1 tablespoon of olive oil, and place them, cut sides down, onto the prepared baking sheet. Bake until the zucchini are hot and beginning to release beads of moisture, 5 to 10 minutes. Remove the zucchini from the oven.
  3. Reduce the oven heat to 450 degrees F (230 degrees C).
  4. Heat 2 tablespoons of olive oil in a skillet over medium-low heat, and cook and stir the garlic and shallot until translucent, about 5 minutes. Remove from the heat and let cool.
  5. Place 1 tablespoon of olive oil, the shrimp, diced tomato, mushrooms, 1/4 cup of Parmesan cheese, basil, and the cooked garlic and shallot into a bowl, and stir to mix. Season to taste with black pepper, salt, and garlic powder. Stuff the mixture into the zucchini halves, and sprinkle each zucchini with about 2 tablespoons of Parmesan cheese.
  6. Bake the stuffed zucchini in the preheated oven until the cheese is browned and the filling is cooked through and hot, about 20 minutes.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 267 | Total Fat: 17.4g | Cholesterol: 95mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2009 by kelnat 
The editors changed the first step to broiling, but I brush the zucchini with olive oil,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2009 by KymInNM 
This was a delicious combination of flavors. I was short on time, so I just chopped everything... MORE

 
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