Stuffed Zucchini Boats with Shrimp and Spinach
These delicious stuffed zucchini boats are filled with a savory mixture of shrimp, spinach, and cheese, offering a high-protein, low-calorie meal that's ready in just 20 minutes.
10 min
Prep
10 min
Cook
4
Serves
340
Calories
Macros · per serving
32g protein
8g carbs
18g fat
Ingredients
For 4 servings
- 4 zucchini
- 500 g shrimp
- 100 g spinach
- 2 clove garlic
- 2 tbsp olive oil
- 50 g parmesan cheese
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Cut the zucchinis in half lengthwise and scoop out the center flesh, creating boats. Season with salt and pepper.
- 3
In a skillet over medium heat, add olive oil and minced garlic. Cook for about 1 minute until fragrant.
- 4
Add the shrimp to the skillet, cooking until pink and fully cooked, about 3-4 minutes. Remove from heat.
- 5
In the same skillet, add spinach and cook until wilted, about 2 minutes. Return shrimp to the pan and mix well.
- 6
Fill each zucchini half with the shrimp and spinach mixture. Top each with grated parmesan cheese.
- 7
Place the stuffed zucchinis on a baking sheet and bake in the preheated oven for 7-10 minutes, or until the cheese is melted and bubbly.
- 8
Serve hot, garnished with additional black pepper if desired.
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