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Nat's Shrimp and Veggie Stuffed Zucchini
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Prep Time:
20 minutes
20 minutes
Cook Time:
35 minutes
35 minutes
Total Time:
55 minutes
55 minutes
Delicious shrimp and cheese stuffed zucchini boats, a perfect light and summery meal or side dish.
Ingredients:
- 1 extra large zucchini
- 4 tablespoons olive oil, divided
- 6 cloves garlic, finely chopped
- 1 shallot, finely chopped
- 0.5 pound large shrimp - shelled, deveined, and cut in half
- 1 large tomato - peeled, seeded and diced
- 8 cremini mushrooms, quartered
- 0.25 cup grated Parmesan cheese
- 8 leaves fresh basil, torn
- ground black pepper to taste
- kosher salt to taste
- garlic powder to taste
- 4 tablespoons grated Parmesan cheese, divided
Instructions:
- Preheat the broiler in your oven and position the rack 6 inches away from the heat. Grease a baking sheet.
- Split zucchini in half lengthwise and remove seeds and pulp, keeping a sturdy flesh shell. Brush both halves with 1 tablespoon of olive oil and place them cut-side down on the baking sheet. Bake until zucchini is heated through and starts to release moisture, for about 5 to 10 minutes. Take zucchini out of the oven.
- Preheat your oven to 450°F (230°C) for optimal cooking temperature.
- In a skillet over medium-low heat, gently sauté garlic and shallot in 2 tablespoons of fragrant olive oil until soft and translucent for about 5 minutes. Set aside to cool.
- Combine the remaining olive oil, shrimp, tomato, mushrooms, 1/4 cup Parmesan cheese, basil, cooked garlic, and shallot in a bowl. Season with salt, pepper, and garlic powder. Fill zucchini halves with the mixture and top each with 2 tablespoons Parmesan cheese.
- Bake the stuffed zucchini in the oven until the cheese is golden brown and the filling is hot and cooked through, around 20 minutes.