Zucchini Boats Stuffed With Shrimp Food

GARDEN-STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese., Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.

NAT'S SHRIMP AND VEGGIE STUFFED ZUCCHINI

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.

GARLICKY SHRIMP ZUCCHINI BOATS

Steps:

• Preheat oven to 350°F. Prepare a baking dish and set aside.
• Hollow out insides of zucchini and save for later.
• Place zucchini boats in baking dish and drizzle with oil. Season with salt and pepper, sprinkle with thyme leaves on top. Bake for about 20 minutes; until tender.
• Melt butter in a large skillet over medium heat. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes.
• Remove from heat and let cool. Chop into bite-size pieces.
• Bring shrimp back to skillet. Stir in reserved zucchini, tomatoes, and garlic and cook until fragrant to combine, cook for 1 minute more.
• Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes.
• Scoop shrimp mixture into zucchini boats, top with mozzarella.
• Bake until cheese is bubbly, about 10 minutes.
• Garnish with more Parmesan and parsley. Serve!

SAUSAGE-STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400 degrees F.
• With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
• In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
• In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
• Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

ZUCCHINI BOATS STUFFED WITH CHEESY GRITS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Cut each zucchini in half lengthwise to create 2 long pieces. Scrape a small, ideally pointed spoon down the center of the zucchini halves to remove and discard the flesh, leaving about 1/4 inch of flesh intact. Place the zucchini boats on the prepared baking sheet.
• Place a saucepot over medium heat and add the butter. Heat until melted, then brush the cavities of the zucchini boats with the butter. Add the chicken stock and reserved hominy liquid to the remaining melted butter and heat until simmering. Whisk in the grits and reduce the heat to medium-low. Cook, stirring occasionally, until the grits have softened and thickened, about 15 minutes. Stir in the pimientos, beans, chives, 1/2 cup cheese and 1/2 cup hominy (save the remaining hominy for another use). Season to taste. Remove from the heat and allow to cool briefly. (The grits will continue to thicken as they cool.)
• Sprinkle the zucchini boats with salt and pepper. Spread about 1/4 cup of the grits into each zucchini boat, mounding the filling over the edges. Sprinkle the remaining cheese over the boats.
• Roast until the boats have softened and the cheese just starts to brown, 20 to 25 minutes. Sprinkle with the fresh parsley and serve immediately.

ZUCCHINI BOATS

Steps:

• Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp. , In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.

GARLICKY SHRIMP ZUCCHINI BOATS

Steps:

• Preheat oven to 350°. Score zucchini (like you're dicing an avocado) and scoop out insides to use later. Place zucchini boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme leaves on top. Bake until tender, about 20 minutes.
• In a large skillet over medium heat, melt butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes. Remove from heat and when cool enough to handle, chop into bite-size pieces. Return shrimp to skillet then stir in reserved zucchini, tomatoes, and garlic and cook until fragrant, 1 minute more. Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes.
• Fill zucchini boats with shrimp mixture and top with mozzarella. Cook until cheese is bubbly, about 10 minutes more. Garnish with more Parmesan and parsley.

GRILLED STUFFED ZUCCHINI WITH SHRIMP RECIPE

Steps:

• Place a grill basket onto your BBQ and preheat on High heat for about 10 minutes. Cut the zucchini in half lengthwise and scoop out some of the inside, making a boat. Be sure to leave some around the edges as the zucchini softens once grilled. Brush the zucchini with the olive oil and sprinkle with salt and cayenne pepper. Set aside. In a large bowl, toss the chopped onion and asparagus with the oil, garlic and season with salt and pepper. Lower the heat of the grill to medium-high and place the onion and asparagus into the grill basket. Additionally, place the zucchinis, cut-side-down directly onto the grill. Cook the vegetables until nicely charred and good grill marks form, about 10 minutes. Flip the zucchini half way and stir the veggies around. Remove the veggies from the grill and cover and set aside until ready to use. While the veggies cook, place the cauliflower into a large food processor and process until broken down into what looks like rice. Place into a large bowl and microwave for 5-6 minutes until tender. You can also steam the cauliflower in the oven if you prefer. Bring the heat of the grill back up to high. Toss the shrimp with the oil, honey, pepper and salt, making sure the spices are evenly distributed. Place them on the grill and cook until opaque and nicely charred, about 5 minutes. Flip halfway through. To Serve: Dice the grilled asparagus and onion and add them into the cauliflower rice. Toss with the remaining 1 Tablespoon of olive oil, fresh lemon juice and basil. Season to taste with salt and pepper. Scoop the cauliflower mixture into the zucchinis, really packing it in as much as you can and place the shrimp on top. Garnish with fresh lemon zest. DEVOUR.

SEAFOOD STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• With a large spoon, scoop out the centers of each zucchini half, reserving the meat.
• In a large bowl, mix about 1/2 the reserved zucchini meat, the egg, crabmeat, shrimp, and garlic. Blend lime juice and lemon juice into the mixture, and stir in the Italian seasoned bread crumbs. Season with oregano, basil, and pepper.
• Arrange the zucchini halves in a medium baking dish. Generously stuff the halves with the crabmeat and shrimp mixture.
• Bake 35 to 45 minutes in the preheated oven, until golden brown. Remove from heat, cool slightly, and top with cheese. Return to the oven, and broil 5 minutes, or until the cheese is melted.

ZUCCHINI BOATS

Steps:

• Prep zucchini by slicing in half and scooping out the seeds and core in the middle with a tablespoon or ice cream/cookie scoop. Set aside.
• Preheat oven to 400 degrees F, add 1/4 cup broth or water to 9 x 13 baking dish and lay zucchini in it. Set aside.
• Preheat large skillet on medium heat and swirl oil to coat. Add onion, celery and garlic, saute for 2 minutes, stirring occasionally.
• Then add dried oregano, basil, thyme, salt and pepper and saute for 3 more minutes, stirring occasionally.
• Add ground turkey and cook for 7 minutes, constantly stirring and breaking into small pieces.
• Add wine and half can of tomato sauce. Stir, bring to a boil and simmer for a few minutes. Turn off heat.
• Divide meat mixture between zucchini boats evenly, spoon remaining tomato sauce on top and sprinkle with cheese.
• Bake for 25 minutes uncovered.
• Remove from the oven, garnish with basil or parsley and serve hot, warm or cold. So good either way!

BASIL SHRIMP STUFFED ZUCCHINI

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

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.