When I wrote my tips for elimination dieting I had been doing elimination for about four months at that point. I’m about ready to finish out month six and I can only stress how much tip #3 Get Creative with Food has kept me going.
You’d think not having things like bread or cheese would be the hardest thing to get rid of. I respectfully disagree with those out there that think so. When you’re trying to eat real food and you don’t have many vegetables to choose from it is like the movie Ground Hog Day when it comes to meal times. The same flavors the same textures the same everything over and over again.
That’s why switching things up is so important! Making it so your food is visually stimulating can go a long way. That’s what this recipe does. It takes normal everyday vegetables and kicks it up a notch. By grating carrots and celery into my stuffing it visually changes these vegetables up just enough to forget that I eat them quiet often then you factor in the great fresh herbs that take that flavor to another level and I can successfully continue on in my quest for gut health!
Add some delicious fresh Carolina shrimp to the mix and you really can’t go wrong, can you? These shrimp stuffed zucchini boats are a great way to get the veggies in and have some fun at the same time. They really are a stunner!
Since all the recipes that I post up on OCD Kitchen align to my elimination diet I’ve been toying with the idea of putting some substitution ideas out into the universe just in case the ingredients that work for me don’t necessarily work for you. Remember these are just ideas and they haven’t been tested out in my kitchen. Even though I haven’t eaten some of these products lately I still have a pretty good idea of what might go well together! Here goes nothing!
Vegan: Change out the shrimp for some cauliflower florets or even some crispy tofu
Zucchini Swap: You can always stuff anything that seems suitable. Yellow squash would obviously be an easy switch out. But worst case if gourds aren’t really your thing just make the filling and put it over some rice/pasta/cauliflower rice or mash. Anything would be great!
Carrots/Celery Swap: Turnips, sweet potatoes (might want to cook these first), more zucchini if you’re good with that, grated apple could even be a fun idea (might have to try that). Seeded tomatoes would be another option to give it a more Italian feel.
Shrimp Swap: Ground chicken, beef, pork, turkey (any meat really) or like I said above if you’d like a meatless meal some cauliflower or broccoli florets would be great too. I bake the shrimp off in the oven raw in this recipe. If you’re going to swap for another meat/veg I would cook it while you’re sauteing the stuffing to make sure everything reaches the proper temperature.
Herb-y Ideas: You could do a cilantro/cumin/lime mix that sounds divine in my opinion (I’d top that one with avocado). Another idea (especially if you change out the shrimp for meat) could be to do a chili/taco flavored stuffing, either using a pre-made packet of spices or make your own by mixing cumin, chili powder, paprika, etc. (if I did this I’d add in some seeded tomatoes too to give it that chili feel). BreAnna from The Crafty Coin has a great Taco seasoning mix that could do just the trick! Recipe Here.
As always the world is your flavor oyster! Be adventurous in the kitchen!
What did you think about my substitute section? Think those are worth while? I could do one on every recipe if you guys wanted! Just let me know if you like it by commenting below. As always don’t forget to check out my social channels and to subscribe to get exclusive subscriber content directly to your inbox!
- 3 zuchinni, cut in half length wise and seeds removed (I take them out with a spoon)
- 1 lb shrimp, peeled, deveined, and chopped
- 2 carrots, grated
- 2 stalks celery, grated
- bunch fresh parsley, chopped
- 2 stems fresh oregano, chopped
- 2 stems fresh basil, chopped
- 1 tsp salt, plus extra for seasoning
- 2 garlic cloves, minced
- 1 tbsp sunflower oil
- Preheat oven to 350F, line baking sheet with foil
- Place zuchinni on baking sheet, spaced evenly apart, generously salt empty zucchini
- In large saute pan add sunflower oil, garlic and herbs, saute over medium heat until garlic becomes fragrant, about 1-2 minutes
- Add celery, and carrots to pan and sweat down for another 2-4 minutes
- Transfer mixture to large bowl add shrimp and 1tsp salt, mix well
- Stuff zucchini with shrimp mixture (They will be pretty full! In the best possible way)
- Bake 10-15 minutes until shrimp is cooked through and zucchini is slightly tender
- *as always if you tolerate pepper feel free to pepper the empty boats and the filling!