Description
Discover how to make delicious Shrimp and Bacon Carbonara Stuffed Zucchini Boats with this easy recipe. Perfect for a flavorful and satisfying meal!
Ingredients
- Shrimp, peeled and deveined – 1 pound (454 g) (450 grams)
- Zucchini – 4 medium
- Olive oil – 2 tablespoon (30 ml) s (30 milliliters)
- Turkey bacon, cooked and crumbled – 6 slices
- Garlic, minced – 2 cloves
- Eggs – 2 large
- Parmesan cheese, grated – 1/2 cup (120 ml) (50 grams)
- Heavy cream – 1/4 cup (60 ml) (60 milliliters)
- Salt – 1/2 teaspoon (3 ml) (2.5 grams)
- Black pepper – 1/4 teaspoon (1 ml) (1 gram)
- Fresh parsley, chopped – 1/4 cup (60 ml) (15 grams)
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis in half lengthwise and scoop out the center to create boats.
- Brush the zucchini boats with 1 tablespoon of olive oil.
- Place the zucchini boats on a baking sheet and bake for 15 minutes.
- While the zucchini bakes, heat the remaining olive oil in a pan over medium heat.
- Add the minced garlic to the pan and sauté for 1 minute.
- Add the shrimp to the pan and cook until pink, about 3-4 minutes.
- Remove the shrimp from the pan and set aside.
- In a bowl, whisk together the eggs, heavy cream, Parmesan cheese, salt, and black pepper.
- Return the pan to low heat and add the cooked shrimp and crumbled turkey bacon.
- Pour the egg mixture over the shrimp and bacon, stirring constantly until thickened.
- Remove the mixture from heat and stir in the chopped parsley.
- Spoon the shrimp and bacon carbonara into the zucchini boats.
- Return the stuffed zucchini boats to the oven and bake for an additional 10 minutes.
- Remove from the oven and let cool slightly before serving.
Notes
- Devein the shrimp thoroughly to prevent a gritty texture in the dish.
- Opt for freshly grated Parmesan cheese for a superior flavor and texture in the carbonara filling.
- Add your favorite herbs or spices to the egg mixture for a personalized twist.
