Eid Shrimp and Saffron-Stuffed Zucchini Rounds

Name: Eid Shrimp and Saffron-Stuffed Zucchini Rounds
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 whole medium zucchini, trimmed, cut into 3/4-inch-thick rounds; to taste kosher salt; 1 lb (450 g) large shrimp (16–20 count), peeled and deveined, patted dry; 3 cloves (9 g) garlic, minced, minced; 0.1 g saffron threads, steeped in 3 tablespoons warm water for 10 minutes; 3 tbsp (45 ml) extra-virgin olive oil; 2 tbsp (30 ml) fresh lemon juice; ½ tsp (2½ g) ground cumin; ¼ tsp (½ g) cayenne pepper; to taste black pepper, freshly ground; 1 tbsp (15 ml) pomegranate molasses (optional); ½ cup (60 g) roasted unsalted pistachios, roughly chopped, roughly chopped; ¼ cup (12 g) fresh mint leaves, roughly torn or chopped; 3 tbsp (30 g) pine nuts, lightly toasted, lightly toasted (optional)

From the MyKitchenBank Kitchen

Tender zucchini rounds hollowed and filled with garlicky saffron shrimp, topped with pistachios and fresh mint. A show-stopping appetizer or light main course with elegant Middle Eastern flavors, baked until the shrimp is tender and the zucchini is just cooked through. Perfect for Eid celebrations and special occasions.

Prep: 25 min
Cook: 25 min
Wait: 5 min
Total: 55 min
Makes: 12 stuffed zucchini rounds (serves 4 as an appetizer, 2–3 as a light main)

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Ingredients

4 servings

4 whole medium zucchini, trimmed, cut into 3/4-inch-thick rounds
to taste kosher salt
1 lb (450 g) large shrimp (16–20 count), peeled and deveined, patted dry
3 cloves (9 g) garlic, minced, minced
⅛ g (0.1 g) saffron threads, steeped in 3 tablespoons warm water for 10 minutes
3 tbsp (45 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
½ tsp (2.5 g) ground cumin
¼ tsp (0.5 g) cayenne pepper
to taste black pepper, freshly ground
1 tbsp (15 ml) pomegranate molasses (optional)
½ cup (60 g) roasted unsalted pistachios, roughly chopped, roughly chopped
¼ cup (12 g) fresh mint leaves, roughly torn or chopped
3 tbsp (30 g) pine nuts, lightly toasted, lightly toasted (optional)

Equipment (6)

9×13-inch (23×33 cm) baking dish
Melon baller or small spoon
Paper towels
Cutting board
Small bowl
Large skillet

Steps

Before you start

Preheat your oven to 400°F (200°C)
If using saffron threads, steep them in 3 tablespoons warm water for 10 minutes before the recipe
Pat shrimp dry with paper towels so they brown properly
Have all ingredients prepped and ready—stuffing and baking happen quickly

1
Prepare zucchini rounds
- Trim the ends from each zucchini and cut them into 3/4-inch-thick rounds—you should get about 12 rounds total.
- Using a melon baller or small spoon, scoop out the center of each round, creating a shallow well about 1/2 inch deep and 1 1/2 inches wide.
- Leave about 1/4 inch of flesh on the bottom so the filling doesn't leak through.
- Place rounds on paper towels, sprinkle lightly with kosher salt, and let them sit for 5 minutes to draw out excess moisture.
- Pat dry with fresh paper towels.
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Ready when: Rounds are dry to the touch and centered wells are even in depth
Tip: Don't scoop too deep—the rounds will break apart if the bottom is too thin. A 1/4-inch base is plenty sturdy.
2
Sear the shrimp
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Season the shrimp lightly with kosher salt, black pepper, and cayenne.
- Add the shrimp to the hot skillet in a single layer and sear without stirring for 2 minutes until the bottoms turn pink and opaque.
- Flip and sear the other side for 1–2 minutes until the shrimp are mostly cooked but still slightly translucent in the center.
- Transfer to a plate.
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Ready when: Shrimp are mostly pink with a slight translucent line down the center
Tip: Don't overcrowd the pan—shrimp should sizzle, not steam. Cook in two batches if needed to ensure good browning.
3
Build the filling
- In a small bowl, combine the minced garlic, saffron with its steeping water (discard threads), cumin, and pomegranate molasses if using.
- Add the remaining 1 tablespoon olive oil and lemon juice.
- Stir in the cooked shrimp, half the pistachios (about 3 tablespoons/30 g), and most of the mint (reserving some for garnish).
- Season to taste with kosher salt and black pepper.
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Ready when: Filling is evenly combined with shrimp distributed throughout
Tip: If the mixture seems dry, add another tablespoon of olive oil. The filling should be moist but not soupy so it stays in the wells during baking.
4
Stuff the zucchini
- Arrange the prepared zucchini rounds in the baking dish in a single layer, wells facing up.
- Divide the shrimp filling evenly among the rounds, spooning about 1 tablespoon of filling into each well.
- Don't overstuff—mounding is fine, but leave a little room for the zucchini to cook and soften without the filling spilling out.
- Drizzle any remaining oil or liquid from the filling bowl over and around the rounds.
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Ready when: Zucchini rounds are filled evenly and sit flat in the dish
Tip: Work quickly so the filling doesn't cool too much. Room-temperature filling will transfer heat to the zucchini more effectively.
5
Bake until tenderOven 400°F / 205°C
- Bake in the preheated 400°F (200°C) oven for 20–25 minutes, until the zucchini rounds are tender when pierced with a fork and the flesh is translucent.
- The shrimp should be fully cooked and firm (internal temperature 145°F/63°C).
- The edges of the zucchini may begin to soften and curl slightly—this is normal and desirable.
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Ready when: Zucchini is tender to a fork; shrimp is firm and fully opaque throughout
Tip: Check at 20 minutes—some ovens run hot and zucchini can break down if overcooked. The rounds should be tender but still hold their shape.
6
Rest and garnish
- Remove the baking dish from the oven and let rest for 5 minutes.
- Scatter the remaining pistachios (about 2 tablespoons/30 g), reserved fresh mint, and pine nuts if using over the top.
- Serve warm or at room temperature.
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Ready when: Dish has cooled slightly and is stable enough to plate
Tip: Add the fresh herbs after baking so they retain their bright color and fresh flavor instead of wilting.

Good to know

Tips

Saffron is essential to this dish's elegant flavor—don't skip it. It's worth buying a small pinch from a reputable spice merchant rather than settling for turmeric.
The zucchini rounds must be at room temperature before baking so they cook evenly. Cold rounds will bake unevenly and may not soften properly.
Shrimp cooks quickly—don't fully cook it in step 2. The residual heat in the oven will finish the job, keeping the shrimp tender and succulent rather than rubbery.
Serve these warm or at room temperature alongside yogurt-herb sauce, rice pilaf, or a simple arugula salad for a complete meal.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 325°F (165°C) oven for 10 minutes until warmed through, or eat cold as a salad. Do not freeze—the zucchini texture will suffer significantly.

Substitutions

large shrimp (16–20 count), peeled and deveined → Sea scallops (16–20 count), prepared the same way and cooked to the same doneness. Scallops offer a similar delicate sweetness and cook in the same timeframe. Pat very dry before searing.
saffron threads → 1/4 teaspoon turmeric plus a pinch of nutmeg. Won't replicate saffron's complexity, but will add warmth and golden color. Saffron is worth sourcing for this dish.
roasted unsalted pistachios, roughly chopped → Sliced or slivered almonds. Almonds provide similar crunch and a milder, sweeter flavor. Toast them lightly first.
pomegranate molasses → 1 teaspoon fresh pomegranate juice mixed with 1/2 teaspoon balsamic vinegar. Provides tartness and depth if pomegranate molasses is unavailable. Adjust to taste.