Zucchini stuffed with shrimp and vegetables

Table of contents:

Zucchini stuffed with shrimp and vegetables
Zucchini stuffed with shrimp and vegetables


  • 2 large zucchini, cut in half
  • ¼ cup olive oil
  • 6 cloves garlic, finely chopped
  • 1 onion finely chopped
  • 500 g prawns, cut in half
  • 1 large tomato, peeled and cut into small pieces
  • 8 mushrooms, quartered
  • ¼ cup fresh basil
  • 1 pinch of black pepper
  • 1 pinch of s alt
  • ¼ cup grated Parmesan cheese


Heat the oven to 230 degrees. Grease a baking tray with a little oil and set aside.

Cut the zucchini in half lengthwise. Carve out their core. Brush them with olive oil. Place them in the tray on a lined kitchen paper inside. Bake for about 5 to 10 minutes to release some of the moisture in them.

Reduce the oven to 200 degrees.

On the stove, heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the prawns, diced tomatoes, mushrooms, half of the parmesan, basil, garlic and onion. Stir well to caramelize slightly. Season with the spices.

Pour the mixture into the zucchini. Sprinkle with a little more parmesan. Bake in a preheated oven for about 20 minutes until it takes on a crust.

Finally you can decorate with sprigs of dill if you like.

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