Recipe by kelnat
"A light meal that can be served alone or as a side dish. Great for an overgrown zucchini."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 extra large
olive oil, divided
garlic, finely chopped
shallot, finely chopped
large shrimp - shelled, deveined, and cut in half
tomato - peeled, seeded and diced
cremini mushrooms, quartered
grated Parmesan cheese
fresh basil, torn
ground black pepper to taste
kosher salt to taste
garlic powder to taste
grated Parmesan cheese, divided
The editors changed the first step to broiling, but I brush the zucchini with olive oil, garlic powder, and pepper, then Grill it face down until it sweats. It gives the zucchini itself a nice flavor and the grill marks enhance appearance
It turend out a bit bland and didn't have the texture I was looking for. It turned out very mushy.
This was a delicious combination of flavors. I was short on time, so I just chopped everything and sauteed it together--garlic and shallot first, then add zucchini and mushroom, and shrimp and tomatoes last, then top with fresh basil and cheese. It came out slightly saucy this way--I bet it would be great tossed with pasta.
Fabulous!! This was so delicious. Only minor changes... sprayed the zucchini with cooking spray rather than using olive oil, used small shrimp, and cut up a large portobello mushroom cap instead of using creminis. I also reserved the zucchini that I scooped out and sauteed that with the garlic, shrimp, etc. The basil, shrimp, tomatoes, and mushrooms are a perfect combination. So good. Thanks :)
Wow, this was wonderful! I also sauteed the mushrooms and chopped leftover zucchini in with the shallots. Just as they became tender, I added a dash of white wine. I think the wine gave it an even greater depth of flavor...mmmm. As this made more filling than was needed, I baked the extra in a square casserole dish, topped with a little extra parmesan. It cooked right alongside the sheet of zucchini, and I served the extra as a heaping spoonful on top of angel hair spaghetti. Rave reviews! Definitely will make again.
This was an awesome recipe. I have made it several times now and you can just about add and subtract anything you want. The first time I omitted the tomatoes and mushrooms. I didn’t have grated Parmesan cheese so I used shredded parmesan cheese. I also added chopped green onions. I have made these with chopped chicken 2. They turn out great with whatever you add to them. My kids luv these!!!!
So easy and tastes great. Sometimes I add dices chicken. This time I could only locate small zucchinis in the store, to small to be worthy of stuffing. So I turned the dish into a bake instead by dicing the roasted zucchini and placing all the ingredients in a casserole dish.
This is amazing and will be my go to recipe for my next glut of monster zucchini. Thank you for sharing.
* Percent Daily Values are based on a 2,000 calorie diet.
Nat's Shrimp and Veggie Stuffed Zucchini
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 157
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Zucchini are stuffed with sausage and topped with tomato sauce and melty cheese.
Baked zucchini boats are stuffed with seasoned ground beef and Italian sausage.
See how to make healthy, flavorful shrimp and veggie couscous.