Nat's Shrimp and Veggie Stuffed Zucchini

Ingredients

• 8  cremini mushrooms quartered
• 8 leaves basil fresh
• 6 cloves garlic finely chopped
• 4 servings garlic powder to taste
• 4 servings ground pepper black to taste
• 4 servings kosher salt to taste
• 0.3 cup olive oil divided
• 0.3 cup parmesan cheese divided grated
• 1  shallots finely chopped
• 0.5 pound shrimp shelled deveined cut in half
• 1 large tomatoes diced peeled seeded
• 1 extra large zucchini 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• broiler

Directions

1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.
2. Cut the zucchini in half the long way, and scoop out the seeds and pulp, leaving a thick shell of flesh.
3. Brush both halves of the zucchini with about 1 tablespoon of olive oil, and place them, cut sides down, onto the prepared baking sheet.
4. Bake until the zucchini are hot and beginning to release beads of moisture, 5 to 10 minutes.
5. Remove the zucchini from the oven.
6. Reduce the oven heat to 450 degrees F (230 degrees C).
7. Heat 2 tablespoons of olive oil in a skillet over medium-low heat, and cook and stir the garlic and shallot until translucent, about 5 minutes.
8. Remove from the heat and let cool.
9. Place 1 tablespoon of olive oil, the shrimp, diced tomato, mushrooms, 1/4 cup of Parmesan cheese, basil, and the cooked garlic and shallot into a bowl, and stir to mix. Season to taste with black pepper, salt, and garlic powder. Stuff the mixture into the zucchini halves, and sprinkle each zucchini with about 2 tablespoons of Parmesan cheese.
10. Bake the stuffed zucchini in the preheated oven until the cheese is browned and the filling is cooked through and hot, about 20 minutes.