Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 397.38 Kcal (1664 kJ) | ||
| Calories from fat | 261.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.04g | 45% | |
|---|---|---|---|
| Cholesterol | 44.7mg | 15% | |
| Sodium | 898.87mg | 37% | |
| Potassium | 301.89mg | 6% | |
| Total Carbs | 24.53g | 8% | |
| Sugars | 3.77g | 15% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 11.96g | 24% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 1.2mg | 6% | |
| Calcium | 221.3mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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