Nat's Shrimp and Veggie Stuffed Zucchini

Nat's Shrimp and Veggie Stuffed Zucchini

26
kelnat 0

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

Ingredients

55 m servings 267 cals
Serving size has been adjusted!

Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 17.4 g
  • 27%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  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.

Reviews

26
  1. 30 Ratings

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Most helpful

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...

Most helpful critical

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

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...

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 t...

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...

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 ev...

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...

These were great! Like others, I ended up using the scooped out zucchini pulp and sauteing with the garlic and onion (didn't have shallots). Once this was done, I added everything else in and ...

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

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 instea...

I absolutely LOVED this. Used the overgrown zucchini from the garden as well as tomatoes and basil from the garden. It came out perfect!!!!