Nat's Shrimp and Veggie Stuffed Zucchini

These shrimp zucchini boats make a light meal or side. Stuff that huge zucchini you found with shrimp, mushrooms, and cheese for a summery supper.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 267 Calories

Ingredients

• ¼ cup grated Parmesan cheese
• ground black pepper to taste
• 4 tablespoons olive oil, divided
• garlic powder to taste
• kosher salt to taste
• 4 tablespoons grated Parmesan cheese, divided
• 1 shallot, finely chopped
• 6 cloves garlic, finely chopped
• 1 extra large zucchini
• 1 large tomato - peeled, seeded and diced
• ½ pound large shrimp - shelled, deveined, and cut in half
• 8 cremini mushrooms, quartered
• 8 leaves fresh basil, torn

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.

Step 3

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.

Step 4

Bake stuffed zucchini in the preheated oven until cheese is browned and filling is cooked through and hot, about 20 minutes.

Step 5

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.

Step 6

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.