Mediterranean Shrimp-Stuffed Zucchini Boats Recipe
Prep Time:
28
minutes
Cook Time:
37
minutes
Servings:
2
servings
Ingredients
  • 4 zucchini
  • 1 tablespoon extra virgin olive oil, plus more for greasing
  • 1 clove garlic, minced
  • ½ pound shrimp, peeled, roughly chopped, and patted dry
  • 1 egg
  • ½ cup quartered grape tomatoes
  • 5 tablespoons breadcrumbs
  • 5 tablespoons grated Pecorino cheese
  • 1 + 1 tablespoons minced parsley, divided
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup tomato puree
Directions
  1. Preheat the oven to 350 F.
  2. After cutting off the ends, slice the zucchini in half lengthwise.
  3. Carefully scoop out the zucchini flesh, leaving about ¼ inch of flesh intact around all 4 sides to form the boat shapes. Set the empty zucchini boats aside.
  4. Dice the zucchini flesh and set it aside.
  5. Heat the oil on medium in a large skillet.
  6. Add the garlic and saute for 2–3 minutes, until it starts to color.
  7. Add the diced zucchini and saute for 5–6 minutes.
  8. Place the zucchini mixture in a large bowl, then add the shrimp, egg, tomatoes, breadcrumbs, Pecorino, 1 tablespoon parsley, salt, and pepper, and stir to mix well. Add more breadcrumbs if it seems too wet.
  9. Oil a 9x13-inch baking dish and spread the tomato puree in a thin layer on the bottom.
  10. Distribute the shrimp mixture evenly inside the zucchini boats and place the boats in the baking dish.
  11. Place the dish in the oven and bake for 30–35 minutes, until the zucchini filling is golden brown on top and the zucchini boat borders are fork tender. Garnish with 1 tablespoon parsley after baking.
  12. Let the zucchini boats cool for about 5 minutes, then serve.