Zucchini-Shrimp Boats with Garlic and Basil

Zucchini-Shrimp Boats with Garlic and Basil


2 medium-sized zucchini

100 grams shrimp, peeled and deveined

1 tablespoon of chopped fresh basil

2 teaspoons of garlic, minced

2 tablespoons of diced white onion

2 teaspoons of minced jalapeño

2 tablespoons of canned tomatoes, diced

½ teaspoon of lemon zest, freshly grated

½ teaspoon of salt




  1. Soak zucchini for 20 minutes in a large bowl filled with cold water. Drain and rinse.
  2. Put a large pot of water on the stove to boil. Add zucchini, and when the water begins to boil again, place it on a cooling rack.
  3. Trim off the end of the zucchini and slice it into half lengthwise. Remove the seed and flesh without cutting the skin. Leave about ¼ inch thick wall around the entire zucchini.
  4. Preheat oven to 450.
  5. Chop deveined shrimp into pea-sized pieces.
  6. Mix chopped shrimp, diced tomatoes, white onion, minced jalapeño, lemon zest, garlic, basil, and salt in a large bowl.
  7. Grease a shallow pan with some oil. Add zucchini boats and stuff each boat with the shrimp mixtures until healing.
  8. Bake for at least 8 minutes. Remove from oven and let it stand for 5 minutes before serving.

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