Nat's Shrimp and Veggie Stuffed Zucchini Recipe

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.