Shrimp & Feta Stuffed Zucchini

Shrimp & Feta Stuffed Zucchini

Shrimp & Feta Stuffed Zucchini Recipe
Prep time
Cook time
Total time
Serves: 4
  • 1 medium organic tomato, chopped
  • ¼ tsp. freshly ground black pepper (to taste)
  • 1 medium organic red bell pepper, finely chopped
  • 6 small organic oblong zucchini, halved lengthwise
  • 2 Tbsp. organic extra-virgin olive oil
  • 1 clove organic garlic, minced
  • 1 medium organic onion, finely chopped
  • ½ tsp. crushed red pepper
  • 1 pinch Celtic sea salt
  • ¾ pound wild shrimp
  • 2 Tbsp. chopped parsley
  • 2 Tbsp. chopped dill
  • 6 oz. organic feta cheese
  1. Preheat the oven to 425°.
  2. Add water to a medium pot and bring to a boil. Add the shrimp and cook through until opaque, about 5 minutes. Drain and finely chop the shrimp.
  3. In a skillet, heat the oil. Add the onion, bell pepper, and garlic and cook over medium high heat, stirring, until tender, 6 minutes.
  4. Add the tomatoes and crushed red pepper and cook, until thickened, 5 minutes. Season with salt and pepper.
  5. Remove from the heat; let cool slightly. Stir in the shrimp, parsley and dill.
  6. Using a spoon, scoop out the zucchini flesh, leaving a ¼-inch shell. Rub with oil, stuff with the filling and top with cheese.
  7. Transfer stuffed zucchinis to a lightly oiled roasting pan and roast for 30 minutes, until the filling is cooked through and the zucchini is just tender.

Nutrient Information Per Batch

1264.21 kcal Calories, 1169.86 mg Calcium, 54.95 g Carbohydrate, 667.08 mg Cholesterol, 71.73 g Total Fat, 13.23 g Fiber, 13.66 mg Iron, 308 mg Magnesium 3119.87 mg Potassium, 104.49 g Protein,156.99 mcg Selenium, 2540.13 mg Sodium, 30.34 g Sugars, 11.24 mg Zinc, 30.48g Saturated fat, 0 trans Fat, 29.28 g Monounsaturated fats, 6.98 g Polyunsaturated fats, 8633.43 IU Vitamin A, 3.03 mg Vitamin B6, 6.79 mcg Vitamin B12, 300.3 mg Vitamin C, 517.56 IU Vitamin D, 11.69 Vitamin E, 194.46 mcg Vitamin K, 351.32 mcg Folate,0.82 mg Vitamin B1(Thiamin),13.91 mg Vitamin B3(Niacin),2.57 mg Vitamin B2(Riboflavin), 3164.82 mcg Lycopene, 13531.2 mcg Lutein and Zeaxanthin, 1.03 g ALA, 0.88 g EPA, 0.76 gDHA,1599.92 mg Phosphorous, 1.84 mg Manganese, 148.03 mcg Alpha carotene, 3812.78 mcg Beta carotene, 639.61 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Seeds
  • No Corn
  • No Yeast
  • No Peanuts
  • No Tubers
  • No Grains
  • No Legumes
  • No Citrus
  • No Red Meat
  • No Pork
  • No Eggs
  • No Nuts
  • No Soy
  • No Poultry
  • No Fish
  • No Gluten

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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