Nat's Shrimp and Veggie Stuffed Zucchini

Name: Nat's Shrimp and Veggie Stuffed Zucchini
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 8 cremini mushrooms, quartered; 8 leaves fresh basil, torn; 6 cloves garlic, finely chopped; 4 servings garlic powder to taste; 4 servings ground black pepper to taste; 4 servings kosher salt to taste; 59 milliliters olive oil, divided; 59 milliliters grated Parmesan cheese, divided; 1 shallot, finely chopped; 227 grams shrimp - shelled, deveined, and cut in half; 1 large tomato - peeled, seeded and diced; 1 extra large zucchini

Nat's Shrimp and Veggie Stuffed Zucchini is a gluten free, primal, and pescatarian recipe with 4 servings. This recipe covers 15% of your daily requirements of vitamins and minerals. This main course has 245 calories, 17g of protein, and 16g of fat per serving. From preparation to the plate, this recipe takes roughly 55 minutes. A mixture of zucchini, olive oil, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.

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Baking Sheet

Oven

Cut the zucchini in half the long way, and scoop out the seeds and pulp, leaving a thick shell of flesh.

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Zucchini

Seeds

Brush both halves of the zucchini with about 1 tablespoon of olive oil, and place them, cut sides down, onto the prepared baking sheet.

Ingredients you will need

Olive Oil

Zucchini

Equipment you will use

Baking Sheet

Bake until the zucchini are hot and beginning to release beads of moisture, 5 to 10 minutes.

Ingredients you will need

Zucchini

Equipment you will use

Oven

Remove the zucchini from the oven.

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Zucchini

Equipment you will use

Oven

Reduce the oven heat to 450 degrees F (230 degrees C).

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Oven

Heat 2 tablespoons of olive oil in a skillet over medium-low heat, and cook and stir the garlic and shallot until translucent, about 5 minutes.

Ingredients you will need

Olive Oil

Shallot

Garlic

Equipment you will use

Frying Pan

Remove from the heat and let cool.

Place 1 tablespoon of olive oil, the shrimp, diced tomato, mushrooms, 1/4 cup of Parmesan cheese, basil, and the cooked garlic and shallot into a bowl, and stir to mix. Season to taste with black pepper, salt, and garlic powder. Stuff the mixture into the zucchini halves, and sprinkle each zucchini with about 2 tablespoons of Parmesan cheese.

Ingredients you will need

Parmesan

Garlic Powder

Black Pepper

Mushrooms

Olive Oil

Zucchini

Shallot

Garlic

Shrimp

Tomato

Basil

Salt

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Bowl

Bake the stuffed zucchini in the preheated oven until the cheese is browned and the filling is cooked through and hot, about 20 minutes.

Ingredients you will need

Zucchini

Cheese

Equipment you will use

Oven

Equipment

Ingredients

Servings:

cremini mushrooms, quartered 8leaves

fresh basil, torn 6cloves

garlic, finely chopped 4servings

garlic powder to taste 4servings

ground black pepper to taste 4servings

kosher salt to taste 59milliliters

olive oil, divided 59milliliters

grated Parmesan cheese, divided 1

shallot, finely chopped 227grams

shrimp - shelled, deveined, and cut in half 1large

tomato - peeled, seeded and diced 1extra large

zucchini

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Santa Margherita Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.