Shrimp Stuffed Eggs Recipe Recipes Recipe For Zucchini

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NAT'S SHRIMP AND VEGGIE STUFFED ZUCCHINI



Nat's Shrimp and Veggie Stuffed Zucchini image

A light meal that can be served alone or as a side dish. Great for an overgrown zucchini.

Provided by kelnat

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 55m

Yield 4

Number Of Ingredients 13

1 extra large zucchini
¼ cup olive oil, divided
6 cloves garlic, finely chopped
1 shallot, finely chopped
½ pound large shrimp - shelled, deveined, and cut in half
1 large tomato - peeled, seeded and diced
8 cremini mushrooms, quartered
¼ cup grated Parmesan cheese
8 leaves fresh basil, torn
ground black pepper to taste
kosher salt to taste
garlic powder to taste
¼ cup grated Parmesan cheese, divided

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.

Nutrition Facts : Calories 267 calories, Carbohydrate 13 g, Cholesterol 95.1 mg, Fat 17.4 g, Fiber 3.1 g, Protein 17.4 g, SaturatedFat 3.8 g, Sodium 375.8 mg, Sugar 5.3 g

ZUCCHINI BOATS STUFFED WITH SHRIMP



Zucchini Boats Stuffed with Shrimp image

Make and share this Zucchini Boats Stuffed with Shrimp recipe from Food.com.

Provided by Riccardo Didlick

Categories     Vegetable

Time 38m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs young zucchini (small to medium)
1 lb shrimp, in their shells
1/2 cup toasted unflavored breadcrumbs
1 teaspoon garlic, chopped very fine
2 tablespoons chopped parsley
1/3 cup extra virgin olive oil
salt
black pepper, in a grinder
1 large egg

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.

Nutrition Facts : Calories 389.3, Fat 22.3, SaturatedFat 3.5, Cholesterol 225.7, Sodium 308.9, Carbohydrate 18.8, Fiber 3.2, Sugar 4.9, Protein 29.3

STUFFED YOUNG ZUCCHINI



Stuffed Young Zucchini image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick
2 tablespoons extra-virgin olive oil
12 crimini mushrooms, chopped
1 small to medium yellow onion, chopped
3 to 4 cloves garlic, grated or chopped
Salt and freshly ground black pepper
2 vine ripe tomatoes or Roma tomatoes, seeded and chopped
2 slices white toasting bread
Softened butter
A small handful flat-leaf parsley
A few sprigs fresh tarragon or a small handful basil leaves
3/4 cup shredded Parmigiano-Reggiano
1 egg, beaten

Steps:

  • Heat the oven to 425 degrees F.
  • Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.
  • Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.
  • While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.
  • Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.

EGG STUFFED ZUCCHINI



Egg Stuffed Zucchini image

This is my husband's all-time favorite recipe! Garnish with parsley sprigs if desired.

Provided by galyha

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 45m

Yield 4

Number Of Ingredients 11

4 zucchini, halved lengthwise
½ cup water
salt to taste
2 tablespoons margarine
1 cup chopped tomato
4 eggs, beaten
½ cup toasted chopped walnuts
¼ teaspoon salt
1 pinch ground black pepper
¼ teaspoon dried basil leaves
1 cup shredded sharp Cheddar cheese

Steps:

  • Scoop pulp out of zucchini halves, leaving a 1/4-inch border, using a spoon. Chop pulp and set aside.
  • Place zucchini shells, cut-side down, in a large skillet; pour in water. Cover skillet and bring to a boil; reduce heat and simmer until zucchini are slightly tender, about 5 minutes. Drain water from skillet and turn zucchini shells over in the skillet and sprinkle with salt.
  • Heat margarine in a separate skillet over medium heat; cook and stir zucchini pulp and tomato in the melted margarine until tender, about 3 minutes. Stir eggs, walnuts, 1/4 teaspoon salt, pepper, and basil into tomato mixture; cook, lifting thickened portions with spatula to let uncooked portions of egg flow to bottom, until eggs are set but still moist, 3 to 5 minutes.
  • Spoon egg mixture into zucchini shells. Sprinkle Cheddar cheese over egg mixture and cover skillet. Cook over low heat until cheese melts, about 2 minutes.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 8.8 g, Cholesterol 222.2 mg, Fat 31.8 g, Fiber 2.9 g, Protein 19.1 g, SaturatedFat 10.7 g, Sodium 506.9 mg, Sugar 4.2 g

SHRIMP STUFFED WITH SHRIMP



Shrimp Stuffed With Shrimp image

Stuffed foods are very appealing because they offer a contrast in flavors and textures. This dish is finished under the broiler.

Provided by threeovens

Categories     < 30 Mins

Time 30m

Yield 16 shrimps, 4 serving(s)

Number Of Ingredients 11

1 1/4 lbs large shrimp
2 tablespoons butter
1/4 lb mushroom
2/3 cup onion, finely chopped
2/3 cup celery, finely chopped
1/2 teaspoon garlic clove, minced
salt & freshly ground black pepper
3/4 cup fine breadcrumbs
1/4 cup fresh parsley, chopped
1 egg, slightly beaten
3 tablespoons butter

Steps:

  • Preheat broiler.
  • Peel and devein shrimp. Set aside 16 shrimps. Chop the remaining shrimps coarsely. There should be about 1/2 cup.
  • Finely chop the mushrooms. There should be about 1 cup. Set aside.
  • Heat 2 tablespoons butter in a saucepan. Add onion, celery and garlic. Saute until wilted, about 5 minutes, then add the mushrooms, salt and pepper. Cook an additional 3 minutes or so. remove from heat and add the chopped shrimp. Stir. Add the bread crumbs (reserving 1 tablespoon), parsley, and egg. Blend well and add salt and pepper to taste.
  • Butterfly the reserved shrimp by cutting part way through the backs until they lay flat.
  • Grease a baking dish with 1 tablespoon of butter. Arrange butterflied shrimp, cut side down in baking dish. Spoon an equal amount of stuffing onto each shrimp. Sprinkle the shrimps with the reserved bread crumbs and dot with 1 tablespoon of butter.
  • Heat baking dish on the stovetop until the butter melts and the shrimps start to cook. Then place under the broiler and cook until the shrimp is done and the stuffing starts to brown.

SCRAMBLED EGGS WITH ZUCCHINI



Scrambled Eggs With Zucchini image

These scrambled eggs, flecked with squash, take just a few more minutes to throw together than plain scrambled eggs, and it's an excellent way to use that zucchini lingering in your vegetable drawer. If you want a richer dish, serve this with avocado.

Provided by Martha Rose Shulman

Categories     breakfast, dinner, easy, quick, weekday, main course

Time 10m

Yield Serves four

Number Of Ingredients 9

2 medium zucchini (about 10 ounces)
1 tablespoon extra virgin olive oil
1 or 2 garlic cloves, minced (optional)
Salt
freshly ground pepper
6 eggs
2 tablespoons low-fat (2 percent) milk
2 tablespoons minced chives
Optional: 1 medium avocado, diced or sliced, for garnish

Steps:

  • Grate the zucchini on the large holes of a box grater or in a food processor.
  • Heat the olive oil over medium-high heat in a large, heavy nonstick pan. Add the zucchini. Cook, stirring often, until it wilts, about three minutes. Add the garlic, if using, and continue to cook, stirring, for another minute or two until the mixture is very fragrant. Season to taste with salt and pepper. Turn the heat down to medium.
  • Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in the chives. Add to the pan with the zucchini, and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve, garnished, if you wish, with diced or sliced avocado.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 345 milligrams, Sugar 2 grams, TransFat 0 grams

STUFFED ZUCCHINI



Stuffed Zucchini image

An abundance of squash from my garden inspired me to make up this stuffed zucchini recipe, which is now a favorite. -Marjorie Roberts, West Chazy, New York

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

1-1/2 pounds lean ground beef (90% lean)
1 large onion, chopped
1 large green pepper, chopped
1 jalapeno pepper, minced
1-1/4 cups soft bread crumbs
1 large egg, beaten
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1/8 teaspoon pepper
2 cans (8 ounces each) tomato sauce, divided
2 medium tomatoes, coarsely chopped
4 medium zucchini
2 cups shredded mozzarella cheese

Steps:

  • In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each. , Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.

Nutrition Facts : Calories 294 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 831mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.

SHRIMP-STUFFED EGG APPETIZERS



Shrimp-Stuffed Egg Appetizers image

Ditch the yolks and make these delicious Shrimp-Stuffed Egg Appetizers. This creamy blend of shrimp, celery and cucumber is light, satisfying and packed with a bunch of flavor. Everyone will be asking for the recipe.

Provided by My Food and Family

Categories     Dairy

Time 15m

Yield 6 servings

Number Of Ingredients 8

1 cup cooked cleaned baby shrimp, chopped
1/4 cup finely chopped celery
1/4 cup finely chopped peeled cucumbers
1/4 cup KRAFT Real Mayo Mayonnaise
1 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. crushed red pepper
1 tsp. fresh lemon juice
6 hard-cooked eggs, cut lengthwise in half, yolks removed and discarded

Steps:

  • Combine shrimp, celery and cucumber in medium bowl.
  • Mix mayo, sour cream, crushed pepper and lemon juice until blended. Add to shrimp mixture; mix lightly.
  • Spoon into egg whites.

Nutrition Facts : Calories 180, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 240 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 12 g

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