Shrimp Stuffed Zucchini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
60 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g 2 serving Bertolli EVOO (1 tbsp) .25 cup, chopped Onions, raw 1 tbsp Butter, salted 1 serving Shrimps (11 shrimps) 0.5 tsp McCormick Old Bay Seasoning (by KATANMOL) 100 grams Portabella Mushrooms Zucchini Medium size cut lengthwise with seeds removed
Cut the zucchini in half lengthwise and scoop out seeds leaving about 1/2 in thick walled "boat". brush with 1 tbs of the olive oil and sprinkle with Old Bay Seasoning. Place cut side down on preheated grill. While its cooking saute onions and mushrooms in remaining olive oil and butter. When the onions are translucent add in the panko, shrimp and a little more Old Bay and mix well. Don't forget to keep an eye on you squash while getting the filling ready. If the zucchini is done on that side it will have grill marks and the edges of the skin will begin to brown and shrivel. Remove it and spoon in the filling, then return to grill with the skin side down to finish cooking. Depending on your heat/grill it will be about 10 minutes per side.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user HOKIEDAD1.
Serving Size: 2
Number of Servings: 2
Recipe submitted by SparkPeople user HOKIEDAD1.
Nutritional Info Amount Per Serving
- Calories: 389.2
- Total Fat: 20.6 g
- Cholesterol: 78.0 mg
- Sodium: 405.3 mg
- Total Carbs: 42.4 g
- Dietary Fiber: 7.2 g
- Protein: 13.3 g
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