Zucchini Boats Stuffed with Shrimp

Elevate your weeknight dinner routine with these irresistible Zucchini Boats Stuffed with Shrimp! Bursting with flavor, this low-carb recipe combines tender zucchini hollowed out and filled with a savory mix of succulent shrimp, garlic, red bell pepper, and Italian spices. A touch of Parmesan cheese and breadcrumbs adds a golden, crispy finish, while fresh parsley and a hint of lemon juice bring a refreshing zing. With just 20 minutes of prep time, these stuffed zucchini boats are baked to perfection in under 30 minutes, making them a quick, healthy, and delicious option for busy evenings. Perfect as a light main course or an elegant appetizer, these baked zucchini boats are sure to impress!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium zucchini
• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 medium red bell pepper, finely chopped
• 1 small onion, finely chopped
• 1 teaspoon italian seasoning
• 0.5 teaspoon paprika
• 0.5 cup Parmesan cheese, grated
• 0.25 cup breadcrumbs
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Step 2

Wash the zucchinis and cut them in half lengthwise. Using a spoon, carefully scoop out the flesh to create hollow 'boats,' leaving about 1/4 inch of flesh around the edges. Chop the scooped-out zucchini flesh and set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Step 4

Add the chopped onion and red bell pepper to the skillet. Cook for 3-4 minutes until softened.

Step 5

Stir in the chopped zucchini flesh, Italian seasoning, paprika, salt, and black pepper. Cook for another 3-4 minutes until the mixture is tender.

Step 6

Add the shrimp to the skillet and cook for 2-3 minutes, or until the shrimp is just pink and cooked through. Remove the skillet from heat and stir in the lemon juice, breadcrumbs, and half of the Parmesan cheese.

Step 7

Spoon the shrimp mixture evenly into each zucchini boat, packing the filling gently. Place the filled zucchini boats onto the prepared baking sheet.

Step 8

Sprinkle the remaining Parmesan cheese over the top of the stuffed zucchinis.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the tops are golden brown.

Step 10

Remove from the oven and garnish the zucchini boats with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1602.7g)

Amount per serving	% Daily Value*
Calories	1343.2

Total Fat 49.3g	0%
Saturated Fat 14.4g	0%
Polyunsaturated Fat 3.2g
Cholesterol 925.8mg	0%
Sodium 11794.6mg	0%
Total Carbohydrate 102.5g	0%
Dietary Fiber 13.3g	0%
Total Sugars 66.7g
Protein 140.1g	0%

Vitamin D 0IU	0%
Calcium 832.5mg	0%
Iron 8.2mg	0%
Potassium 3477.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.4%

Protein: 39.6%

Carbs: 29.0%