For an extra layer of flavor, consider adding a pinch of red pepper flakes to the shrimp mixture. To prevent the zucchini from becoming too watery, sprinkle the inside with a little salt after scooping out the pulp and let it sit for about 15 minutes before stuffing. Feel free to experiment with different vegetables in the filling, such as bell peppers, onions, or spinach. If you don't have fresh basil, dried basil can be used as a substitute, but use about half the amount since dried herbs are more potent.
Nat's Shrimp and Veggie Stuffed Zucchini
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PREP TIME20 mins
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COOK TIME35 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS214
Embark on a culinary voyage with these delightful Shrimp and Veggie Stuffed Zucchini boats, a light and flavorful meal that's perfect as a standalone dish or a vibrant side. Transform an abundant zucchini into a masterpiece of taste and texture.
Ingridients
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Nutrition
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Carbohydrate13 g
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Cholesterol95 mg
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Fiber3 g
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Protein17 g
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Saturated Fat4 g
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Sodium376 mg
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Sugar5 g
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Fat17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 0 mins Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
02 Step
Recipe View 10 mins 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.
03 Step
Recipe View 0 mins Preheat the oven to 450 degrees F (230 degrees C).
04 Step
Recipe View 5 mins 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.
05 Step
Recipe View 0 mins 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.
06 Step
Recipe View 20 mins Bake stuffed zucchini in the preheated oven until cheese is browned and filling is cooked through and hot, about 20 minutes.
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Alena Volkman
Jun 12, 2025I added some sun-dried tomatoes to the filling, and it was delicious!
Emilia Herman
Apr 11, 2025The flavors in this dish are incredible. I highly recommend it!
Javonte Mcclure
Mar 9, 2025Simple, quick, and utterly satisfying!
Graciela Hartmann
Jan 17, 2025A great light and healthy meal option.
Torrance Koelpin
Aug 27, 2024Next time, I'm going to try adding some Italian sausage to the filling for a heartier meal.
Dalton Bogisich
Aug 22, 2024I used pre-cooked shrimp to save time, and it worked out perfectly.
Shaun Gorczany
Apr 1, 2024This recipe is fantastic! My family loved it, and it's a great way to use up zucchini from the garden.
Terrill Wisoky
Mar 26, 2024This is now a staple in our house. Thank you for sharing!
Yvonne Doyle
Nov 24, 2023Easy to follow and the results were amazing. My kids even ate their vegetables!
Domenic Pfannerstillemmerich
Oct 2, 2023I found that broiling the zucchini for a few minutes at the end helped to brown the cheese nicely.