Curried Shrimp Stuffed Zucchini Recipes

BASIL SHRIMP STUFFED ZUCCHINI

Basil Shrimp Stuffed Zucchini image

NICE way to use that wonderful garden squash and a nice way to serve it as a meal you can even make this on the grill to keep down the heat in the house during summer time!

Provided by Shawn C

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 zucchini, 2-3-inch diameter
2 teaspoons butter
1 tablespoon minced onion
8 ounces tomatoes, peeled seeded and chopped
1 lb small raw shrimp, peeled deviened and chop if larger than a quarter
1 tablespoon minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup breadcrumbs
2 tablespoons melted butter

Steps:

preheat oven 350.
wash squash and trim off ends but leaving a small amount to keep the boat closed. cut in half and scoop out seeds to make look sorta like a boat.
saute onions in butter add tomatoes and simmer until soft.
in a mixing bowl combine onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs.
fill the boats with stuffing and sprinnkle with remaining bread crumbs and drizzle with melted butter.
bake 15 minutes or until shrimp are pink and done.

NAT'S SHRIMP AND VEGGIE STUFFED ZUCCHINI

Nat's Shrimp and Veggie Stuffed Zucchini image

A light meal that can be served alone or as a side dish. Great for an overgrown zucchini.

Provided by kelnat

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes

Time 55m

Yield 4

Number Of Ingredients 13

Ingredients

1 extra large zucchini
¼ cup olive oil, divided
6 cloves garlic, finely chopped
1 shallot, finely chopped
½ pound large shrimp - shelled, deveined, and cut in half
1 large tomato - peeled, seeded and diced
8 cremini mushrooms, quartered
¼ cup grated Parmesan cheese
8 leaves fresh basil, torn
ground black pepper to taste
kosher salt to taste
garlic powder to taste
¼ cup grated Parmesan cheese, divided

Steps:

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, onto 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.

Nutrition Facts : Calories 267 calories, Carbohydrate 13 g, Cholesterol 95.1 mg, Fat 17.4 g, Fiber 3.1 g, Protein 17.4 g, SaturatedFat 3.8 g, Sodium 375.8 mg, Sugar 5.3 g

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