Nat's Shrimp and Veggie Stuffed Zucchini Recipe - Allrecipes.com
Nat's Shrimp and Veggie Stuffed Zucchini Recipe
  • READY IN 55 mins

Nat's Shrimp and Veggie Stuffed Zucchini

Read Reviews (18)

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

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Original recipe makes 4 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 24, 2009

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

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Most Helpful Critical Review
Oct 08, 2011

It turend out a bit bland and didn't have the texture I was looking for. It turned out very mushy.

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Nov 04, 2009

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.

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Aug 01, 2011

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 :)

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Sep 29, 2011

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.

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Aug 22, 2011

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!!!!

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Aug 27, 2011

This is amazing and will be my go to recipe for my next glut of monster zucchini. Thank you for sharing.

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Oct 21, 2011

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.

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Nutrition

  • Calories
  • 267 kcal
  • 13%
  • Carbohydrates
  • 13 g
  • 4%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 17.4 g
  • 35%
  • Sodium
  • 376 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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