Shrimp and Veggie Stuffed Zucchinis
Indulge in these vibrant and flavorful zucchini boats filled with shrimp, fresh vegetables, and melted Parmesan cheese, perfect for any seafood lover.
Ingredients
For the stuffed zucchinis
- 1 extra large zucchini Slice lengthwise and scoop out seeds
- 4 tablespoons olive oil, divided 1 tablespoon for brushing zucchini, 2 tablespoons for cooking filling, 1 tablespoon for mixing with other ingredients
- 6 cloves garlic, finely chopped
- 1 large 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 for filling
- 8 leaves fresh basil, torn
- to taste ground black pepper
- to taste Kosher salt
- to taste garlic powder
- 4 tablespoons grated Parmesan cheese, divided for topping
Instructions
Preparation
- Preheat your oven’s broiler to high and position the rack about 6 inches from the heat source. Lightly grease a baking sheet.
- 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.
- Increase the oven temperature to 450°F (230°C).
Filling preparation
- 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.
- 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.
Assembly and Baking
- Stuff the zucchini halves with the shrimp and veggie mixture, then top each with 2 tablespoons of grated Parmesan cheese.
- Bake the stuffed zucchinis in the preheated oven for 20 minutes or until the cheese is golden brown and the filling is hot.
Notes
For a dairy-free version, skip the Parmesan and use a non-dairy cheese substitute, or skip the cheese altogether for a lighter dish. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until hot.