NAT'S SHRIMP AND VEGGIE STUFFED ZUCCHINI
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
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
FRIED CHEESE-STUFFED ZUCCHINI BLOSSOMS
Provided by Giada De Laurentiis
Categories appetizer
Time 16m
Yield 8 blossoms
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the flour, water and salt until smooth. Set aside.
- In a small bowl combine the goat cheese, cream cheese, heavy cream, basil, and green onion. Mix until smooth. Season with salt and pepper, to taste. Spoon 1 1/2 to 2 teaspoons filling into each blossom. Close the blossoms and gently twist the petals to seal.
- In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dip the stuffed zucchini blossoms in the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Allow the cooked blossoms to drain on paper towels.
- Season with salt and serve with your favorite marinara sauce or vinaigrette.
BASIL SHRIMP STUFFED ZUCCHINI
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
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.
ZUCCHINI BOATS STUFFED WITH SHRIMP
Make and share this Zucchini Boats Stuffed with Shrimp recipe from Food.com.
Provided by Riccardo Didlick
Categories Vegetable
Time 38m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Soak the zucchini in cold water for 20 minutes.
- Drain and rinse well under cold running water.
- Drop the zucchini into boiling salted water.
- The moment the water returns to a boil, drain the zucchini, removing them gently from the pot.
- Set aside to cool completely.
- Trim the ends off, cut the zucchini in half lengthwise, using a narrow-bladed tool, scoop out the insides, taking care not to puncture the skin.
- Leave a wall about 1/4 inch thick Turn on the oven to 450 degrees.
- Rinse the shrimp in cold water, shell them, and remove the dark vein from each.
- Chop them into pieces not bigger than a large pea.
- Put the chopped shrimp in a bowl together with 1/4 cup of the breadcrumbs, the garlic, parsley, 2 tablespoons of the olive oil, salt, and grindings of pepper.
- Separate the eggs, set aside the white, and add the yolk to the bowl.
- Mix all the ingredients thoroughly.
- Choose a shallow baking pan that can accommodate all the zucchini in a single layer.
- Grease the bottom of the pan lightly with olive oil and place the zucchini on it cut side up.
- Sprinkle them lightly with salt.
- Beat the egg white lightly and brush the insides of the zucchini with it.
- Stuff the zucchini with the shrimp mixture.
- heaping them full enough, if possible, to form a slight mound.
- Sprinkle the top of each boat with the remaining bread crumbs and pour the remaining olive oil over in a thin stream.
- Place the boats in the uppermost level of the over for 6 to 7 minutes, until the top forms a light, pale golden crust.
- Serve when lukewarm.
Nutrition Facts : Calories 389.3, Fat 22.3, SaturatedFat 3.5, Cholesterol 225.7, Sodium 308.9, Carbohydrate 18.8, Fiber 3.2, Sugar 4.9, Protein 29.3
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