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Nat's Shrimp and Veggie Stuffed Zucchini The Best Recipes

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Nat's Shrimp and Veggie Stuffed Zucchini

"A light meal that may be served on my own or as a facet dish. Great for an overgrown zucchini."

Ingredients :

  • 1 greater large zucchini
  • 1/four cup olive oil, divided
  • 6 cloves garlic, finely chopped
  • 1 shallot, finely chopped
  • half pound large shrimp - shelled, deveined, and reduce in half of
  • 1 massive tomato - peeled, seeded and diced
  • eight cremini mushrooms, quartered
  • 1/four cup grated Parmesan cheese
  • 8 leaves fresh basil, torn
  • ground black pepper to taste
  • kosher salt to taste
  • garlic powder to flavor
  • 1/four cup grated Parmesan cheese, divided

Instructions :

Prep : 20M Cook : 4M Ready in : 55M
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat supply. Grease a baking sheet.
  • Cut the zucchini in 1/2 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 vicinity them, cut sides down, onto the organized baking sheet. Bake until the zucchini are hot and starting to release beads of moisture, 5 to 10 minutes. Remove the zucchini from the oven.
  • Reduce the oven warmness to 450 stages F (230 degrees C).
  • Heat 2 tablespoons of olive oil in a skillet over medium-low warmness, and cook dinner and stir the garlic and shallot till translucent, about 5 minutes. Remove from the warmth and allow cool.
  • Place 1 tablespoon of olive oil, the shrimp, diced tomato, mushrooms, 1/four 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 combination into the zucchini halves, and sprinkle each zucchini with about 2 tablespoons of Parmesan cheese.
  • Bake the crammed zucchini inside the preheated oven till the cheese is browned and the filling is cooked via and warm, approximately 20 mins.

Notes :

  • Reynolds® Aluminum foil may be used to preserve meals wet, cook dinner it lightly, and make smooth-up less complicated.

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