Red Lobster Basil Shrimp Stuffed Zucchini


  • 4 zucchini (2- to 3-inch diameter)
  • 2 Tbsp butter or margarine
  • 1 Tbsp minced onion
  • 1/2 lbs tomatoes, peeled, seeded and chopped
  • 1 lbs small shrimp, peeled, deveined (cut shrimp if they are larger than a quarter)
  • 1 Tbsp minced fresh basil
  • 1/2 tsp salt
  • 1/4 tsp freshly-ground black pepper
  • 1 cup breadcrumbs
  • 2 Tbsp melted butter


Preheat oven to 350° F.

Wash the zucchini and trim off the ends. Cut zucchini in half lengthwise and scoop out the seeds. Be sure to leave some by the ends to create a boat-like shape.

Sauté onions in butter until clear, add tomatoes and simmer until soft.

In a mixing bowl combine tomato and onion mixture, shrimp, basil, salt and pepper and half of the bread crumbs. Fill the zucchini boats with the mixture. Place boats in a greased baking dish. Sprinkle with remaining breadcrumbs and drizzle with butter. Bake for 15 minutes or until shrimp are pink and clear.

Makes 8

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