Grilled Stuffed Zucchini With Shrimp Recipes

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!

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.

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.

STUFFED GRILLED ZUCCHINI

Steps:

• Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-in. shells. Brush with 2 teaspoons oil; set aside. Chop pulp. , In a large skillet, saute pulp and onion in remaining oil. Add garlic; cook 1 minute longer. Add bread crumbs; cook and stir until golden brown, about 2 minutes. , Remove from the heat. Stir in the mozzarella cheese, mint and salt. Spoon into zucchini shells. Sprinkle with Parmesan cheese. , Grill, covered, over medium heat until zucchini is tender, 8-10 minutes.

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.

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.

GRILLED SHRIMP, ZUCCHINI, AND TOMATOES WITH FETA

Steps:

• Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
• Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
• Meanwhile, grill pita just until warm and toasted.
• Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.

ZUCCHINI BOATS ON THE GRILL

Steps:

• Prepare the grill for indirect heat.
• Place the zucchini in a pot with enough water to cover. Bring to a boil, and cook 5 minutes. Drain, cool, and cut in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop pulp.
• In a bowl, mix the zucchini pulp, bread pieces, bacon bits, olives, jalapeno, green chile peppers, onion, tomato, and Cheddar cheese. Season with basil, seasoned salt, and pepper.
• Stuff the zucchini halves with the pulp mixture. Seal each stuffed half in aluminum foil.
• Place foil packets on the prepared grill over indirect heat. Cook 15 to 20 minutes, until tender.