This is a great entrée for warm weather—not too heavy and a complete meal in one dish. Plus it’s a great way to use fresh zucchini when in season.
Shrimp Zucchini BoatsBy Kristie Rosset
- 2 large zucchini
- ¼ cup olive oil, divided use
- 1 shallot, finely diced
- 6 garlic cloves, chopped
- ½ pound medium-large shrimp, cooked
- 1 large tomato, diced
- ¼ cup mozzarella cheese, shredded
- ½ cup parmesan cheese, grated, divided use
- ½ cup peas, fresh or frozen
- ¼ teaspoon salt and dash of pepper
Preheat broiler to high.
After cutting the zucchini in half longways, scoop out the seeds to leave a thick shell of the flesh (like a boat). Brush both sides of the zucchini boat with olive oil. Place the boats cut side down on a greased baking sheet and place under the broiler. Cook for about 5-10 minutes, until you see the zucchini beginning to release beads of moisture. Remove from the oven.
Set the oven to 425 degrees F.
In a 10 inch skillet, heat 2 tablespoons of olive oil over medium heat. Add the shallots and garlic to sautee until translucent. Remove from heat and cool.
In a large bowl, mix together 1 tablespoon olive oil, shrimp, diced tomato, peas, ¼ cup parmesan cheese, mozzarella cheese plus salt & pepper. Stir well. Add the cooled shallots and garlic, stir.
Stuff the mixture into the zucchini boats, and sprinkle the tops with the remaining parmesan cheese. If there is extra shrimp mixture, put in a ramekin to bake separately.
Bake the stuffed zucchini boats for about 25 minutes, until the filling is hot throughout and the cheese is golden brown.