PREP TIME: 10 mins | TOTAL TIME: 55 mins | YIELDS: 4 Servings
This is a dream come true. These zucchini boats are super good you’ll want to make this again and again. So, the next time you are craving pasta, try this delightful recipe. Easy and quick to throw together with a scrumptious filling that tastes like our favourite shrimp scampi.
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 like you are dicing an avocado, then scoop the insides out for later.
Step 3: In a large baking dish, place the zucchini boats, drizzle over with oil, and season with salt and pepper. On top, sprinkle the thyme leaves.
Step 4: Place in the preheated oven and bake for about 20 minutes.
Step 5: Melt the butter in a large skillet over medium heat. Once the butter has melted, add the shrimp to the skillet and season with salt and pepper. Cook the shrimp for about 3 to 4 minutes until cooked through.
Step 6: Chop the cooked, cooled shrimp into bite-size pieces, then add back to the skillet.
Step 7: Add the reserved zucchini, tomatoes, and garlic to the skillet. Stir and cook for another minute until aromatic.
Step 8: Add in the cream, Parmesan, and lemon juice, then cook for 3 minutes more until a bit reduced.
Step 9: With the shrimp mixture, fill the zucchini boats and top with mozzarella. Cook for 10 minutes more until the cheese is bubbly.
Step 10: If desired, garnish with extra Parmesan and parsley.
Step 11: Serve and 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 like you are dicing an avocado, then scoop the insides out for later.
Step 3: In a large baking dish, place the zucchini boats, drizzle over with oil, and season with salt and pepper. On top, sprinkle the thyme leaves.
Step 4: Place in the preheated oven and bake for about 20 minutes.
Step 5: Melt the butter in a large skillet over medium heat. Once the butter has melted, add the shrimp to the skillet and season with salt and pepper. Cook the shrimp for about 3 to 4 minutes until cooked through.
Step 6: Chop the cooked, cooled shrimp into bite-size pieces, then add back to the skillet.
Step 7: Add the reserved zucchini, tomatoes, and garlic to the skillet. Stir and cook for another minute until aromatic.
Step 8: Add in the cream, Parmesan, and lemon juice, then cook for 3 minutes more until a bit reduced.
Step 9: With the shrimp mixture, fill the zucchini boats and top with mozzarella. Cook for 10 minutes more until the cheese is bubbly.
Step 10: If desired, garnish with extra Parmesan and parsley.
Step 11: Serve and enjoy!
