Zucchini Boats Stuffed with Shrimp
Elevate your weeknight dinner routine with these irresistible Zucchini Boats Stuffed with Shrimp! Bursting with flavor, this low-carb recipe combines tender zucchini hollowed out and filled with a savory mix of succulent shrimp, garlic, red bell pepper, and Italian spices. A touch of Parmesan cheese and breadcrumbs adds a golden, crispy finish, while fresh parsley and a hint of lemon juice bring a refreshing zing. With just 20 minutes of prep time, these stuffed zucchini boats are baked to perfection in under 30 minutes, making them a quick, healthy, and delicious option for busy evenings. Perfect as a light main course or an elegant appetizer, these baked zucchini boats are sure to impress!
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium red bell pepper, finely chopped
- 1 small onion, finely chopped
- 1 teaspoon italian seasoning
- 0.5 teaspoon paprika
- 0.5 cup Parmesan cheese, grated
- 0.25 cup breadcrumbs
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Wash the zucchinis and cut them in half lengthwise. Using a spoon, carefully scoop out the flesh to create hollow 'boats,' leaving about 1/4 inch of flesh around the edges. Chop the scooped-out zucchini flesh and set aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the chopped onion and red bell pepper to the skillet. Cook for 3-4 minutes until softened.
Stir in the chopped zucchini flesh, Italian seasoning, paprika, salt, and black pepper. Cook for another 3-4 minutes until the mixture is tender.
Add the shrimp to the skillet and cook for 2-3 minutes, or until the shrimp is just pink and cooked through. Remove the skillet from heat and stir in the lemon juice, breadcrumbs, and half of the Parmesan cheese.
Spoon the shrimp mixture evenly into each zucchini boat, packing the filling gently. Place the filled zucchini boats onto the prepared baking sheet.
Sprinkle the remaining Parmesan cheese over the top of the stuffed zucchinis.
Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the tops are golden brown.
Remove from the oven and garnish the zucchini boats with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 11795 mg | 513% | |
| Total Carbohydrate | 102.5 g | 37% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 66.7 g | ||
| Protein | 140.1 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 832 mg | 64% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 3478 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
