Shrimp Stuffed Zucchini

Shrimp with cheese and breadcrumbs as filling for stuffed round zucchini – delicious idea for low calorie and low carb recipe for healthy dinner. Stuffed round zucchini (called courgette or eight ball zucchini) are popular in the Mediterranean diet – with different fillings: spicier on South, and more dietetic on the North.


SHRIMP STUFFED ZUCCHINI

Ingredients (4 servings)

  • 4 round Zucchini
  • 250 g thawed Shrimp
  • 5-6 small Tomatoes
  • 1 Egg
  • 50 g Grated Cheese
  • 50 g Breadcrumbs
  • 1 small Garlic clove 
  • Salt
  • Black Pepper

Instructions

Rinse shrimp well under running water, leave to drain on paper towel. Peel the shrimp, separate the heads, remove the shell, keeping the last scale for 4 shrimp. Clean the remaining shrimp completely. Remove the insides through a small incision on the back.

Set aside four shrimp for decoration, cut the rest into small pieces.

Cut the top cover of zucchini. Remove the pulp with a spoon. Salt zucchini inside, turn on a paper towel, leave to drain.

Cut tomatoes into slices, remove the seeds. Peel the garlic cloves, finely chop.

Chop zucchini pulp into a blender, squeeze. Put zucchini pulp in a bowl, add shrimp, breadcrumbs, grated cheese, tomato slices, and garlic. Add egg, salt, pepper, mix.

Fill zucchini with shrimp mix, put on oil greased baking sheet. Insert shrimp tail in each zucchini — Bake for 50 minutes at 160C.

Shrimp with cheese and breadcrumbs as filling for stuffed round zucchini
    Shrimp with cheese and breadcrumbs as filling for stuffed round zucchini – delicious idea for low calorie and low carb recipe for healthy dinner

    Shrimp Stuffed Zucchini

    Servings: 4

Ingredients

  • 4 round Zucchini
  • 250 g thawed Shrimp
  • 5-6 small Tomatoes
  • 1 Egg
  • 50 g Grated Cheese
  • 50 g Breadcrumbs
  • 1 small Garlic clove
  • Salt
  • Black Pepper

Instructions

  1. Peel the shrimp, separate the heads, remove the shell, keeping the last scale for 4 shrimp. Clean the remaining shrimp completely. Remove the insides through a small incision on the back. Set aside four shrimp for decoration, cut the rest into small pieces.
  2. Cut the top cover of zucchini. Remove the pulp with a spoon. Salt zucchini inside, turn on a paper towel, leave to drain. Cut tomatoes into slices, remove the seeds. Peel the garlic cloves, finely chop. Chop zucchini pulp into a blender, squeeze. Put zucchini pulp in a bowl, add shrimp, breadcrumbs, grated cheese, tomato slices, and garlic. Add egg, salt, pepper, mix. Fill zucchini with shrimp mix, put on oil greased baking sheet. Insert shrimp tail in each zucchini — Bake for 50 minutes at 160C.
    shrimp zucchini, shrimp stuffed zucchini