Shrimp-and-Cream Cheese Stuffed Zucchini

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 This recipe is light in calories and in carbohydrates, but it is not light in flavor! You will re-think light cooking after you try this sttufed zucchini.

Serves 6



Preheat the oven to 400 degrees F. In a skillet, heat the olive oil. Add
the onion, bell pepper, fennel and garlic and cook over moderately high heat,
stirring, until tender, about 7 minutes. Add the tomatoes and crushed red
pepper cook until thickened, 6 minutes. Season it with salt and pepper. Remove from
the heat; let it cool slightly. Stir in the shrimp, parsley and dill. Set

Using a spoon, scoop out the flesh of the zucchini, leaving
a ¼ inch shell all around. Rub with a little bit of olive oil. Season the
shells with salt and pepper and stuff with the shrimp filling. Transfer to a
greased roasting pan and roast for about 25-30 minutes, until the filing is
cooked through and the zucchini are tender.

Preheat the broiler and position the rack 6 inches from the
heat. Divide the cream cheese into 12 portions of about ½ oz each. Top each one
of the zucchini with the cream cheese portion and broil for 5 minutes, until
the cream cheese is golden. Serve the stuffed zucchini hot or at room
temperature with a glass of Pinot Grigio.


This dish is an excellent option for large parties because it
can be assembled in advance, and baked the next day. Also, since it also tastes
great at room temperature, there is no need for re-heating.

If you can’t find plum tomatoes, you can substitute for 2
large tomatoes of any kind.

This stuffed zucchini can easily become a vegetarian dish.
Simply replace the shrimp with chopped white mushrooms.

If you are not a fan of shrimp, you can make this recipe
with ground beef. Just make sure you also replace the dill with fresh basil.

Nutrition Facts:

6 Servings

Amount Per Serving
Calories 159.5 
Total Fat 5.4 g 
Cholesterol 115.5 mg 
Sodium 333.3 mg 
Potassium 474.5 mg 
Total Carbohydrate 9.8 g 
Dietary Fiber 2.3 g 
Sugars 2.0 g 
Protein 17.1 g


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