These shrimp zucchini boats make a light meal that can be served alone or as a side dish. Great for an overgrown zucchini.
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
Directions
Step 1
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
Step 2
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 3
Preheat the oven to 450 degrees F (230 degrees C).
Step 4
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 5
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.
Step 6
Bake stuffed zucchini in the preheated oven until cheese is browned and filling is cooked through and hot, about 20 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 267 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat4g | 19% |
Cholesterol95mg | 32% |
Sodium376mg | 16% |
Total Carbohydrate13g | 5% |
Dietary Fiber3g | 11% |
Total Sugars5g | |
Protein17g | |
Vitamin C39mg | 196% |
Calcium175mg | 13% |
Iron3mg | 16% |
Potassium830mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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