Shrimp Stuffed Zucchini (Phase 1)

Posted On August 01, 2014

Shrimp Stuffed Zucchini

Shrimp Stuffed Zucchini (Phase 1)

Serving Size: 2

Calories per serving: 313


  • 2 zucchinis
  • 2 Tbsp. olive oil
  • 3 cloves garlic, finely chopped
  • 1/2 onion, diced
  • 10 oz shrimp
  • 1 large tomato diced
  • 1 cup mushrooms, quartered
  • 2 leaves fresh basil, torn
  • ground black pepper to taste
  • kosher salt to taste
  • garlic powder to taste


  • Preheat the oven to 450 and grease a baking sheet with no stick spray.
  • Cut the zucchini in half the long way, scoop out the seeds and pulp. This will leave a thick shell of flesh.
  • Brush halves of the zucchini with olive oil (about 1 teaspoon).
  • Place zucchini cut sides down, onto the baking sheet.
  • Bake 5 to 10 minutes or until the zucchini is releasing beads of moisture.
  • Remove from the oven.
  • Heat the rest of the olive oil in a skillet over medium-low heat.
  • Cook and stir the onion, garlic, and shrimp until fully cooked. Remove from the heat and let cool.
  • Mix shrimp, garlic, onion, diced tomato, mushrooms, and basil into a bowl.
  • Season with black pepper, salt, and garlic powder.
  • Stuff the mixture into the zucchini halves.
  • Bake the stuffed zucchini in the preheated oven until the filling is cooked through and hot, about 20 minutes.

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