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
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.
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
