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Lunch recipe · from the recipe book

Cumin-Coriander Shrimp and Bulgur Zucchini Boats

Tender roasted zucchini boats packed with juicy cumin-spiced shrimp and nutty bulgur, served with sweet blistered onion wedges and cherry tomatoes, salty feta and a bright squeeze of lemon.

Cumin-Coriander Shrimp and Bulgur Zucchini Boats

Ingredients

  • 4 medium800 gZucchinihalved lengthwise
  • 1 lb450 gShrimpchopped into small pieces
  • ¾ cup120 gBulgur, dry
  • 1 cup240 gWaterboiling
  • 2½ medium300 gYellow onionhalf finely diced, half cut into wedges
  • 3 cloves9 gGarlicminced
  • 2 tbsp30 gTomato paste
  • 1 tbsp6 gGround cumin
  • 2¼ tsp4 gGround coriander
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gOlive oil
  • 1⅓ cups200 gCherry tomatoes
  • ⅓ cup crumbled60 gFeta cheesecrumbled
  • ¼ cup chopped15 gFresh parsleychopped
  • 2 tbsp30 gLemon juice

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Put the bulgur in a heatproof bowl, pour the boiling water over it, cover and let it soak for 20 minutes until tender; drain off any extra water.
  3. While the bulgur soaks, scoop the flesh from the zucchini halves with a spoon, leaving a 1/4-inch shell, and finely chop the scooped flesh.
  4. Place the zucchini shells cut side up on the sheet pan with the onion wedges around them. Brush them with one-third of the olive oil and sprinkle with one-third of the salt. Roast for 10 minutes.
  5. Meanwhile, in a bowl, mix the soaked bulgur, chopped zucchini flesh, diced onion, shrimp, garlic, tomato paste, cumin, coriander, paprika, black pepper, the remaining two-thirds of the salt and the remaining two-thirds of the olive oil.
  6. Take the pan out, pack the shrimp filling into the zucchini shells and scatter the cherry tomatoes around them.
  7. Roast for 15 to 18 minutes, until the shrimp in the filling are pink and opaque and reach 145°F (63°C), and the onion wedges are browned at the edges.
  8. Sprinkle the boats with the feta and parsley, drizzle with the lemon juice and serve with the roasted onion wedges and tomatoes.

Contains: Milk, Shellfish, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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