PREP TIME: 10 MINS | TOTAL TIME: 1 HR | YIELDS: 4 servings
These garlicky shrimp zucchini boats are the ultimate dream! They are insanely good with an easy shrimp filling that tastes similar to creamy shrimp scampi. This is one of my favorite seafood dishes that are also excellent whenever I am craving pasta.
INGREDIENTS
2 tablespoons butter
3/4 pound large shrimp, peeled and deveined
4 large zucchini, halved lengthwise
1 teaspoon fresh thyme leaves
1/4 cup freshly grated Parmesan
2 tomatoes, chopped
1/4 cup heavy cream
3 cloves garlic, minced
1 cup shredded mozzarella
1 tablespoon extra-virgin olive oil
Freshly chopped parsley, for garnish (optional)
Juice of 1/2 lemon
How to make Garlicky Shrimp Zucchini Boats
Step 1: Prepare the oven. Preheat it to 350 degrees. In the meantime, score the zucchini. Using a small spoon, scoop out the insides of the zucchini, making sure to leave about a 1/4-inch thick border intact. Then, chop the zucchini pulp and set it aside.
Step 2: In a large baking dish, place the zucchini boats. Drizzle with oil, season with salt & pepper, and sprinkle with thyme. Place in the preheated oven and bake for about 20 minutes until tender.
Step 3: Melt the butter in a large skillet over medium heat. To the hot oil, add the shrimp and season with salt & pepper. Cook for about 3 to 4 minutes until pink and completely cooked. Remove the cooked shrimp from the heat, then chop them into bite-size pieces.
Step 4: Melt the rest of the 1 tbsp butter in the same skillet over medium heat. Then, add the reserved zucchini pulp along with the tomatoes and garlic. Season with salt & pepper and cook for a minute more until aromatic. Next, add the cream, Parmesan, and lemon juice. Continue to cook for another 3 minutes until the mixture has slightly reduced. Take off the heat when done and fold in the cooled shrimp.
Step 5: Spoon the shrimp mixture into the zucchini boats and top with mozzarella. Return to the oven and bake for about 10 minutes until the cheese is bubbly.
Step 6: Remove from the oven when done and serve right away garnished with extra Parmesan and parsley. Enjoy!
Ingredients
- 2 tablespoons butter
- 3/4 pound large shrimp, peeled and deveined
- 4 large zucchini, halved lengthwise
- 1 teaspoon fresh thyme leaves
- 1/4 cup freshly grated Parmesan
- 2 tomatoes, chopped
- 1/4 cup heavy cream
- 3 cloves garlic, minced
- 1 cup shredded mozzarella
- 1 tablespoon extra-virgin olive oil
- Freshly chopped parsley, for garnish (optional)
- Juice of 1/2 lemon
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees. In the meantime, score the zucchini. Using a small spoon, scoop out the insides of the zucchini, making sure to leave about a 1/4-inch thick border intact. Then, chop the zucchini pulp and set it aside.
Step 2: In a large baking dish, place the zucchini boats. Drizzle with oil, season with salt & pepper, and sprinkle with thyme. Place in the preheated oven and bake for about 20 minutes until tender.
Step 3: Melt the butter in a large skillet over medium heat. To the hot oil, add the shrimp and season with salt & pepper. Cook for about 3 to 4 minutes until pink and completely cooked. Remove the cooked shrimp from the heat, then chop them into bite-size pieces.
Step 4: Melt the rest of the 1 tbsp butter in the same skillet over medium heat. Then, add the reserved zucchini pulp along with the tomatoes and garlic. Season with salt & pepper and cook for a minute more until aromatic. Next, add the cream, Parmesan, and lemon juice. Continue to cook for another 3 minutes until the mixture has slightly reduced. Take off the heat when done and fold in the cooled shrimp.
Step 5: Spoon the shrimp mixture into the zucchini boats and top with mozzarella. Return to the oven and bake for about 10 minutes until the cheese is bubbly.
Step 6: Remove from the oven when
