Shrimp and Veggie Stuffed Zucchini

Introduction

Get ready to indulge in a vibrant and flavorful meal with these Shrimp and Veggie Stuffed Zucchinis. Filled with shrimp, fresh vegetables, and melted Parmesan cheese, these zucchini boats are a light yet satisfying dish that's perfect for any seafood lover.

Why Make This Recipe

This dish is an incredible combination of fresh veggies and succulent shrimp, making it both healthy and delicious. The zucchini serves as the perfect vessel, while the shrimp and Parmesan create a savory filling that is sure to please your taste buds.

How to Make Shrimp and Veggie Stuffed Zucchinis

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

Directions:

1. Preheat your oven’s broiler to high and position the rack about 6 inches from the heat source. Lightly grease a baking sheet.
2. Slice the zucchini lengthwise and scoop out the seeds, creating thick shells. Brush both halves with 1 tablespoon of olive oil and place them cut-side down on the baking sheet. Broil for about 5 to 10 minutes until they’re heated through and slightly sweating. Remove from the oven and set aside.
3. Increase the oven temperature to 450°F (230°C).
4. Heat 2 tablespoons of olive oil in a skillet over medium-low heat. Add garlic and shallot, sautéing until translucent (about 5 minutes). Remove from heat and set aside to cool.
5. In a bowl, mix the remaining olive oil, shrimp, diced tomato, mushrooms, 1/4 cup Parmesan, basil, and the cooled garlic and shallot. Season with salt, pepper, and garlic powder to taste.
6. Stuff the zucchini halves with the shrimp and veggie mixture, then top each with 2 tablespoons of grated Parmesan cheese.
7. Bake the stuffed zucchinis in the preheated oven for 20 minutes or until the cheese is golden brown and the filling is hot.

How to Serve Shrimp and Veggie Stuffed Zucchinis

These stuffed zucchinis are perfect on their own or can be served with a side of rice or a fresh salad for a complete meal.

How to Store Shrimp and Veggie Stuffed Zucchinis

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until hot.

Tips to Make Shrimp and Veggie Stuffed Zucchinis

• If you like your zucchini a bit more tender, you can bake them longer during the initial broiling step.
• Feel free to swap the shrimp for other proteins like chicken or ground turkey.
• Add extra seasonings like red pepper flakes for a spicy kick!

Variation

For a dairy-free version, skip the Parmesan and use a non-dairy cheese substitute, or skip the cheese altogether for a lighter dish.

FAQs

1. Can I use other types of squash?
Yes! Yellow squash or even eggplant can work as a substitute for zucchini.

2. Can I make this ahead of time?
Yes, you can prepare the stuffed zucchini up to a day ahead and bake them when ready to serve.

3. Can I freeze the stuffed zucchinis?
Yes, freeze the stuffed zucchinis before baking them. Once frozen, transfer them to a freezer bag or container. Bake them directly from the freezer, adding extra time if needed.

Enjoy your Shrimp and Veggie Stuffed Zucchinis! 🍤🥒✨