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I personally use and love these products in my kitchen. I only recommend what I trust!
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I remember the first time I tried stuffed zucchini. My abuela, bless her soul, used to make them every summer with whatever she had fresh from her garden. Hers were always vegetarian, packed with tomatoes and rice. But one day, I had this CRAVING, this overwhelming DESIRE, for seafood... and bam! Garlic Shrimp Stuffed Zucchini was born. It's a delightful twist on a classic, and trust me, it's a crowd-pleaser. It’s simple to make, bursting with flavor, and (bonus points!) relatively healthy. One of my favorite summer dishes and its always a hit at potlucks.
This recipe isn't just about following steps; it's about creating an experience. Imagine the aroma of garlic sizzling in olive oil, the subtle sweetness of the zucchini complementing the savory shrimp, and the satisfying feeling of biting into a perfectly balanced dish. Its a dish that embodies freshness and flavor, making it a memorable meal every time. Plus, its super versatile. You can tweak it with different herbs, spices, or cheeses to suit your taste.
Think of this not just as a recipe, but as an invitation. An invitation to get creative in the kitchen, to play with flavors, and to enjoy the process of creating something delicious. So, are you ready to dive in and make some magic? This dish is a testament to how simple, fresh ingredients can be transformed into something truly special. Perfect for a light lunch, a satisfying dinner, or even as an elegant appetizer for your next gathering, these stuffed zucchini boats are sure to impress!
Required Equipments
- Baking Dish
- Large Skillet
- Mixing Bowl
- Spoon
- Knife
- Cutting Board
Garlic Shrimp Stuffed Zucchini: Frequently Asked Questions
Garlic Shrimp Stuffed Zucchini
These garlic shrimp stuffed zucchini boats are a flavorful and healthy dish that combines tender zucchini with succulent, garlicky shrimp. It's a light yet satisfying meal, perfect for a summer dinner or a delicious appetizer.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil. This will help prevent the zucchini from sticking and ensure even cooking.
- Prepare the zucchini: Wash the zucchini thoroughly. Cut them in half lengthwise. Use a spoon to scoop out the pulp, leaving about a ¼-inch border. Set the zucchini shells aside. Don't throw away the pulp! We'll use it later.
- Sauté the zucchini pulp: Chop the zucchini pulp and set aside. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped zucchini pulp, diced red bell pepper, and minced garlic. Sauté for about 5-7 minutes, or until the vegetables are tender. Season with salt, pepper, and a pinch of red pepper flakes.
- Cook the shrimp: While the zucchini pulp mixture is sautéing, prepare the shrimp. In a separate bowl, toss the shrimp with 2 tablespoons of olive oil, minced garlic, salt, pepper, and paprika. Make sure each shrimp is well coated with the garlic and spices.
- Add shrimp to the skillet: Add the seasoned shrimp to the skillet with the zucchini pulp mixture. Cook for about 3-5 minutes, or until the shrimp turns pink and opaque. Be careful not to overcook the shrimp, as it can become rubbery.
- Combine and add flavor: Stir in the chopped fresh parsley, lemon juice, and grated Parmesan cheese into the skillet with the shrimp and zucchini mixture. Taste and adjust seasonings as needed. This step is where you can really customize the flavor to your liking.
- Stuff the zucchini: Spoon the garlic shrimp mixture evenly into the zucchini shells. Make sure to pack them generously, as this is where all the flavor is concentrated.
- Bake the zucchini: Arrange the stuffed zucchini boats in the prepared baking dish. Drizzle a little olive oil over the top of each zucchini. Bake for 20-25 minutes, or until the zucchini is tender and the filling is heated through and slightly browned. A good way to tell if the zucchini is done is to pierce it gently with a fork; it should be easily pierced without resistance.
- Garnish and serve: Remove the baked zucchini from the oven and let it cool for a few minutes before serving. Garnish with extra chopped fresh parsley and a sprinkle of Parmesan cheese. Serve warm and enjoy!
📝 Notes
- For a cheesy touch, sprinkle some mozzarella cheese over the stuffed zucchini before baking.
- Add other veggies like mushrooms or spinach to the shrimp mixture for extra nutrients.
- If you don’t have fresh parsley, dried parsley will work, but use about half the amount.
🍎 Nutrition
Calories: 320 kcal
Protein: 28 g
Fat: 18 g
Carbohydrates: 15 g
Fiber: 4 g
Calcium: 150 mg
