Stuffed Zucchini with Shrimp
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Servings: 2
Ingredients
2 medium zucchini
8 ounces shrimp, peeled and deveined
1 tablespoon olive oil
1 clove garlic, minced
1/2 cup diced bell pepper (any color)
1/4 cup finely chopped onion
1 teaspoon lemon juice
Salt and pepper to taste
1/4 teaspoon paprika
1/4 teaspoon dried oregano
Fresh parsley for garnish (optional) 
Instructions
Begin by preheating the oven to 375 degrees Fahrenheit.
Cut the zucchini in half lengthwise and scoop out the center using a spoon, creating a boat shape. Reserve the scooped-out zucchini flesh for later.
In a medium skillet, heat olive oil over medium heat. Add minced garlic, bell pepper, and onion. Sauté for about 3-4 minutes until the vegetables are soft.
Add the shrimp to the skillet and cook for an additional 3-4 minutes until they turn pink.
Chop the reserved zucchini flesh and add it to the skillet along with lemon juice, salt, pepper, paprika, and dried oregano. Mix well and cook for another 2 minutes until everything is heated through.
Place the zucchini halves in a baking dish and fill each one generously with the shrimp mixture.
Cover the dish with aluminum foil and bake in the preheated oven for about 15 minutes, or until the zucchini is tender.
Remove from the oven and let it cool for a couple of minutes. Garnish with fresh parsley if desired before serving.
Enjoy this delicious and nutritious stuffed zucchini meal that is low in carbs and sugar!
