nat's shrimp and veggie stuffed zucchini

Ingredients

• Servings: 4
• 1 extra large zucchini
• 1/4 cup olive oil, divided
• 6 cloves garlic, finely chopped
• 1 shallot, finely chopped
• 1/2 pound large shrimp - shelled, deveined, and cut in half
• 1 large tomato - peeled, seeded and diced
• 8 cremini mushrooms, quartered
• 1/4 cup grated parmesan cheese
• 8 leaves fresh basil, torn
• ground black pepper to taste
• kosher salt to taste
• garlic powder to taste
• 1/4 cup grated parmesan cheese, divided

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• preheat the oven's broiler and set the oven rack about 6 inches from the heat source. grease a baking sheet.
• cut the zucchini in half the long way, and scoop out the seeds and pulp, leaving a thick shell of flesh. brush both halves of the zucchini with about 1 tablespoon of olive oil, and place them, cut sides down, the prepared baking sheet. bake until the zucchini are hot and beginning to release beads of moisture, 5 to 10 minutes. remove the zucchini from the oven.
• reduce the oven heat to 450 degrees f (230 degrees c).
• 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. 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.
• bake the stuffed zucchini in the preheated oven until the cheese is browned and the filling is cooked through and hot, about 20 minutes.