Nat s Shrimp and Veggie Stuffed Zucchini

1 extra large zucchini

¼ cup olive oil, divided

6 cloves garlic, finely chopped

1 shallot, finely chopped

½ pound large shrimp - shelled, deveined, and cut in half

1 large tomato - peeled, seeded and diced

8 cremini mushrooms, quartered

¼ cup grated Parmesan cheese

8 leaves fresh basil, torn

ground black pepper to taste

kosher salt to taste

garlic powder to taste

¼ cup grated Parmesan cheese, divided

Preheat the oven s broiler and set the oven rack about 6 inches from the heat source. Grease a baking sheet.

Cut the zucchini in half the long way, and scoop out the seeds and pulp, leaving a thick shell of flesh. Brush both halves of the zucchini with about 1 tablespoon of olive oil, and place them, cut sides down, onto the prepared baking sheet. Bake until the zucchini are hot and beginning to release beads of moisture, 5 to 10 minutes. Remove the zucchini from the oven.

Reduce the oven heat to 450 degrees F (230 degrees C).

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. Remove from the heat and let cool.

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.

Bake the stuffed zucchini in the preheated oven until the cheese is browned and the filling is cooked through and hot, about 20 minutes.