PREP TIME: 10 MINS | TOTAL TIME: 55 MINS | YIELDS: 4 Servings
These delicious, melty, Garlicky Shrimp Zucchini Boats have been my go-to whenever I am craving pasta. Easy to make, super good, and tastes almost like a creamy shrimp scampi.
This super-filling boat of goodness is an incredibly satisfying dinner. And leftovers reheat well, too. Make this tonight and taste for yourself!
INGREDIENTS
4 large zucchini, halved lengthwise
1 tablespoon extra-virgin olive oil
1 teaspoon thyme leaves
2 tablespoons butter
3/4 pound large shrimp, peeled and deveined
2 tomatoes, chopped
3 cloves garlic, minced
1/4 cup heavy cream
1/4 cup grated Parmesan
Juice of 1/2 lemon
1 cup shredded mozzarella
Freshly chopped parsley, for garnish (optional)
How to make Garlicky Shrimp Zucchini Boats
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Score the zucchini as if you are dicing an avocado, then scoop out the insides and set aside for later. In a large baking dish, place the zucchini boats. Drizzle with oil, season with salt and pepper, and sprinkle with thyme leaves. 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. Add the shrimp to the melted butter in the pan and season with salt and pepper. Cook the shrimp for about 3 to 4 minutes until pink and cooked through. Take the cooked shrimp off the heat and chop them into bite-size pieces once cool enough to handle. Add the shrimp back to the skillet along with the reserved zucchini, tomatoes, and garlic. Stir and continue to cook for another minute until aromatic. Then, add in the cream, Parmesan, and lemon juice. Cook further until the mixture has slightly reduced. This takes another 3 minutes.
Step 4: With the shrimp mixture, fill the zucchini boats and top with mozzarella. Resume cooking for about 10 minutes until the cheese has bubbly.
Step 5: Before serving, garnish with extra Parmesan and parsley (optional). Enjoy!
Ingredients
- 4 large zucchini, halved lengthwise
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon thyme leaves
- 2 tablespoons butter
- 3/4 pound large shrimp, peeled and deveined
- 2 tomatoes, chopped
- 3 cloves garlic, minced
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan
- Juice of 1/2 lemon
- 1 cup shredded mozzarella
- Freshly chopped parsley, for garnish (optional)
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Score the zucchini as if you are dicing an avocado, then scoop out the insides and set aside for later. In a large baking dish, place the zucchini boats. Drizzle with oil, season with salt and pepper, and sprinkle with thyme leaves. 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. Add the shrimp to the melted butter in the pan and season with salt and pepper. Cook the shrimp for about 3 to 4 minutes until pink and cooked through. Take the cooked shrimp off the heat and chop them into bite-size pieces once cool enough to handle. Add the shrimp back to the skillet along with the reserved zucchini, tomatoes, and garlic. Stir and continue to cook for another minute until aromatic. Then, add in the cream, Parmesan, and lemon juice. Cook further until the mixture has slightly reduced. This takes another 3 minutes.
Step 4: With the shrimp mixture, fill the zucchini boats and top with mozzarella. Resume cooking for about 10 minutes until the cheese has bubbly.
Step 5: Before serving, garnish with extra Parmesan and parsley (optional). Enjoy!
