How to Make Nat's Shrimp and Veggie Stuffed Zucchini - A Step-by-Step Guide

Stuffed zucchini is a delicious and versatile dish that can be filled with a variety of ingredients, making it the perfect option for those looking to create a healthy and satisfying meal. And when you add shrimp and veggies to the mix, you're in for a real treat!

My recipe for Nat's Shrimp and Veggie Stuffed Zucchini is a flavorful and wholesome option that will soon become a regular in your dinner rotation. With the combination of tender shrimp, crisp vegetables, and tender zucchini...

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Ingredients

  • 1 extra large zucchini
  • 4 tablespoons olive oil, divided
  • 6 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • ½ pound large shrimp - shelled, deveined, and cut in half
  • 1 large tomato - peeled, seeded and diced
  • 8 cremini mushrooms, quartered
  • ¼ 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

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 4

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

    267 cal.

    • Total Fat: 17g
    • Saturated Fat: 4g
    • Cholesterol: 95mg
    • Sodium: 376mg
    • Total Carbohydrate: 13g
    • Dietary Fiber: 3g
    • Total Sugars: 5g
    • Protein: 17g
    • Vitamin C: 39mg
    • Calcium: 175mg
    • Iron: 3mg
    • Potassium: 830mg