You can serve these shrimp zucchini boats as a main dish or as a side dish for a quick meal. Excellent for a zucchini that has gotten too large.
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
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
Instructions
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
- 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.
- Preheat the oven to 450 degrees F (230 degrees C).
- 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.
- 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.
- Bake stuffed zucchini in the preheated oven until cheese is browned and filling is cooked through and hot, about 20 minutes.
Nutrition Facts
| Calories | 267 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 4 g |
| Sodium | 376 mg |
| Sugars | 5 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
My daughter and I love this recipe.
OMG. When my student gave me this super huge zucchini I just didn’t know what I was going to do with it until I saw this recipe. This is the bomb. I used mozzarella cheese instead of parmesan. Still wonderful. Also tonight I will try left over green onions instead of the shallot.
Very delicious. Followed the recipe and added in a few of my own seasonings to bring out the flavors.. My husband said this was a do over for sure..
This was delicious. I used 4 large yellow summer squash and I also added some asparagus. They turned out perfect!
Delicious. I just replace parmesan with smoked beef cheese.
These are amazing!! I added three different types of cheese. Shredded Parmesan on the bottom, Colby and feta on top of the mixture.
Very tasty! I added a bit of soy sauce and thought it was a good addition. I had 2 small zucchini and 1/2 acorn squash on hand, so I stuffed them all. It was a warm day so I used the microwave to pre-cook the acorn and zucchini, then scooped some of the out and squash flesh added it back to the stuffing mixture. I thought that adding the cooked squash flesh to the filling added a nice texture and brought the whole thing together. Neither my husband nor I could decide whether we liked the stuffed zucchini or acorn better! I think you could use most any milder tasting squash and it would be very good. This recipe would also work fine with chicken.
Love this recipe as is. I’ve also made it with crab or mackerel. I’ve added red bell peppers and olives…very tasty! My go to for stuffed zucchini.
this is excellent! i had more filling than room in the zucchini boats so i served the excess over angel hair pasta. My husband devoured it. Feels decadent enough to serve as a ‘fancy company’ dinner!
We love all the ingredients so I knew these would be great, and they didn’t disappoint! My zucchini weren’t really big, but I used the same process. The one change I made was using large precooked shrimp as that’s what I had in the freezer. I was concerned that they might be dry, but it worked great. Because of that, and with having just medium size zucchini, I made the following change. I did not saute the shrimp with the other ingredients. Instead, I put some of the stuffing mixture into the boats, arranged the cooked shrimp across the stuffing, then layered the rest of the stuffing on top, patting it down slightly. I added the cheese only when the boats were already done. The zucchini was not mushy, but my oven runs a bit hot so I always set my timer 10 min or so short to check on my item.
Great blend of flavors and easy to make.
Delicious added sausage. Everyone loved it. Seasons zucchini before baking, seasoned shrimp when cooking. Very flavorful
My spouse does not care for Zucchini or Shrimp, but for whatever reason loves this dish. I love stuffed Zucch’s, no matter how they are done.
Very tasty! Was simple, quick and made a great dinner. My zucchinis weren’t extra large, so I chopped them and mixed everything together. Will definitely make again
This was pretty good. I cooked the zucchini on the grill as directed by the writer of this recipe. Finished off in the oven as directed. Because I was afraid of it being tasteless, I seasoned the zucchini well. The next time, I would serve in on a bed of brown rice…I feel it just needs something more.
Made this exactly as written and it was wonderful! Will definitely make it again.
The filling is restaurant quality! Because I had a truly huge zucchini, I doubled the filling. If your zucchini is very thick, you may have to cook a bit longer until it is tender. I suggest adding dried rosemary to the filling mixture. And don’t forget to spoon the juices that collect in the pan back over the dish – it’s like really tasty gravy.
Why this recipe has so few reviews is weird to me. It is divine! It is relatively healthy and presentation is beautiful. I had a HUGE zucchini so used 3/4 lbs shrimp and I seasoned the zucchini shells before filling them. Tweak it if you like but try this recipe!
No changes necessary!
I followed the recipe to the exact measurements and had way too much stuffing left over. I would suggest halving the recipe or using at least 2 big zucchinis.
Delicious!