Ingredients
4
4 servings
- •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
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.
Nutritional Facts
Per 4 servings
- Calories: 267
- Carbohydrate: 13g
- Fat: 17g
- Fiber: 3g
- Protein: 17g
- Sugar: 5g
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