Prep Time: 10 mins | Total Time: 1 hr | Yield: 4 Servings
These delicious treats are garlicky and cheesy! They are very difficult to resist! Ready in just an hour, everyone will be impressed by these Garlicky Shrimp Zucchini Boats. Enjoy!
Ingredients:
2 tablespoons butter
Juice of 1/2 lemon
1 cup shredded mozzarella
2 tomatoes, chopped
3 cloves garlic, minced
1 teaspoon fresh thyme leaves
3/4-pound large shrimp, peeled and deveined
1/4 cup heavy cream
Freshly chopped parsley, for garnish (optional)
1/4 cup freshly grated Parmesan
1 tablespoon extra-virgin olive oil
4 large zucchinis, halved lengthwise
Directions:
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Slice the zucchini and use a spoon to remove the insides, but make sure to leave about a 1/4-inch-thick border to the sides.
Slice the pulps of the zucchini.
Lay the zucchini boats into a baking dish, then drizzle them with oil. Sprinkle salt, pepper, and thyme over the boats. Place them in the preheated oven and bake for 20 minutes.
Place a large skillet on the stove and turn the heat to medium. Add butter and allow it to melt.
Sprinkle salt and pepper over the shrimp, then put them into the hot skillet. Cook for about 3 minutes or until done.
Transfer the shrimp onto a clean plate, then slice them into small cuts.
Add another tbsp of butter to the same skillet and allow it to melt.
Add the tomatoes, zucchini pulp, salt, pepper, and garlic. Sauté for about a minute or until aromatic.
Add lemon juice, cream, and Parmesan cheese. Stir until well blended. Simmer for about 3 minutes.
Remove the skillet from the heat, then add the shrimp slices. Toss until well combined.
Stuff each zucchini boat with the mixture. Sprinkle a generous amount of mozzarella cheese on top.
Place them in the preheated oven and bake for about 10 minutes or until done.
Remove from the oven, then sprinkle freshly chopped parsley and Parmesan cheese on top to garnish.
Serve right away. Enjoy!
Ingredients
- 2 tablespoons butter
- Juice of 1/2 lemon
- 1 cup shredded mozzarella
- 2 tomatoes, chopped
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 3/4-pound large shrimp, peeled and deveined
- 1/4 cup heavy cream
- Freshly chopped parsley, for garnish (optional)
- 1/4 cup freshly grated Parmesan
- 1 tablespoon extra-virgin olive oil
- 4 large zucchinis, halved lengthwise
Instructions
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Slice the zucchini and use a spoon to remove the insides, but make sure to leave about a 1/4-inch-thick border to the sides.
Slice the pulps of the zucchini.
Lay the zucchini boats into a baking dish, then drizzle them with oil. Sprinkle salt, pepper, and thyme over the boats. Place them in the preheated oven and bake for 20 minutes.
Place a large skillet on the stove and turn the heat to medium. Add butter and allow it to melt.
Sprinkle salt and pepper over the shrimp, then put them into the hot skillet. Cook for about 3 minutes or until done.
Transfer the shrimp onto a clean plate, then slice them into small cuts.
Add another tbsp of butter to the same skillet and allow it to melt.
Add the tomatoes, zucchini pulp, salt, pepper, and garlic. Sauté for about a minute or until aromatic.
Add lemon juice, cream, and Parmesan cheese. Stir until well blended. Simmer for about 3 minutes.
Remove the skillet from the heat, then add the shrimp slices. Toss until well combined.
Stuff each zucchini boat with the mixture. Sprinkle a generous amount of mozzarella cheese on top.
Place them in the preheated oven and bake for about 10 minutes or until done.
Remove from the oven, then sprinkle freshly chopped parsley and Parmesan cheese on top to garnish.
Serve right away. Enjoy!
