Miniketo
ES

Keto Dinner

Nat's Shrimp and Veggie Stuffed Zucchini

This stuffed zucchini recipe is a staple in my keto dinner rotation. It's packed with succulent shrimp, savory mushrooms, and fresh basil, all nestled inside tender roasted zucchini. A golden Parmesan crust adds the perfect finishing touch to this satisfying low-carb meal.

20 min Prep time 25 min Cook time 45 min Total time 2 Servings 490 Calories
Nat's Shrimp and Veggie Stuffed Zucchini

Ingredients

  • extra large zucchini
  • /4 cup olive oil, divided
  • cloves garlic, finely chopped
  • shallot, finely chopped
  • /2 pound large shrimp, shelled, deveined, and halved
  • large tomato, peeled, seeded, and diced
  • cremini mushrooms, quartered
  • /2 cup grated Parmesan cheese, divided
  • fresh basil leaves, torn
  • salt and pepper to taste
  • garlic powder to taste

Instructions

  1. Step 1

    Preheat your broiler and place a rack about 6 inches from the heat. Cut the zucchini in half lengthwise and scoop out the insides, leaving a sturdy shell. Brush the cut sides with about 1 tablespoon of olive oil and place them cut-side down on a greased baking sheet. Broil for 5 to 10 minutes, until the zucchini starts to sweat and soften, then remove from the oven and reduce the heat to 450°F. Meanwhile, heat 2 tablespoons of olive oil in a skillet over medium-low heat. Sauté the garlic and shallot until translucent, about 5 minutes. Let them cool slightly. In a bowl, combine the remaining 1 tablespoon of olive oil, shrimp, diced tomato, mushrooms, 1/4 cup of the Parmesan, basil, and the cooked garlic and shallot. Season with salt, pepper, and garlic powder. Spoon this filling into the par-cooked zucchini boats, mounding it slightly. Sprinkle the remaining 1/4 cup Parmesan on top. Bake for about 20 minutes, until the cheese is golden and bubbly and the shrimp are cooked through. I sometimes finish them under the broiler for an extra-crispy top.

Chef's Tip

I always scoop out the zucchini gently with a spoon, then use a paper towel to pat the interior dry—this prevents a watery filling and helps the boats stay firm.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to keep the zucchini from getting soggy.

Variation Tips

Try swapping shrimp for cooked chicken or ground sausage for a different protein. You can also mix in chopped spinach or bell peppers, and top with mozzarella for a gooey twist.

Frequently Asked Questions