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Garlicky Shrimp Zucchini Boats Recipe

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★★★★★

4.9 from 124 reviews

This Garlicky Shrimp Zucchini Boats recipe is a delicious and healthy way to enjoy fresh shrimp and zucchini combined with creamy Parmesan and mozzarella cheese. Perfectly baked and bursting with garlicky flavor and a hint of lemon, these zucchini boats make a satisfying low-carb dinner that’s easy to prepare and sure to impress.

Ingredients

Scale

Zucchini Boats

  • 4 large zucchini (cut in half lengthwise)
  • 1 tbsp extra-virgin olive oil
  • 1 tsp thyme leaves
  • Salt and pepper, to taste

Shrimp Filling

  • 3/4 lb large shrimp (peeled and deveined)
  • 2 tbsp butter
  • 3 cloves garlic (minced)
  • 2 tomatoes (chopped)
  • Reserved zucchini insides (from hollowing out zucchini)
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Juice of 1/2 lemon

Topping

  • 1 cup shredded mozzarella cheese
  • Additional grated Parmesan cheese, for garnish
  • Freshly chopped parsley, for garnish

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking dish suitable for the zucchini boats.
  2. Prepare zucchini boats: Cut the zucchini in half lengthwise and carefully hollow out the insides, saving the removed flesh for the filling.
  3. Bake zucchini boats: Place the hollowed zucchini halves in the prepared baking dish and drizzle them with olive oil. Season with salt, pepper, and sprinkle with thyme leaves. Bake in the preheated oven for about 20 minutes until tender but still firm enough to hold the filling.
  4. Cook shrimp: Heat butter in a large skillet over medium heat. Season the shrimp with salt and pepper, then add to the skillet. Cook the shrimp for 3 to 4 minutes until they turn pink and are fully cooked through.
  5. Chop shrimp: Remove the shrimp from the heat and let them cool slightly. Chop the shrimp into bite-sized pieces to prepare for mixing with the filling.
  6. Sauté filling ingredients: Return the chopped shrimp to the skillet. Add the reserved zucchini flesh, chopped tomatoes, and minced garlic. Cook for about 1 minute until fragrant and the ingredients are well combined.
  7. Add cream and cheese: Stir in heavy cream, grated Parmesan cheese, and lemon juice. Continue to cook the mixture until slightly reduced, about 3 minutes, allowing the flavors to meld together.
  8. Fill zucchini boats: Spoon the shrimp mixture evenly into each baked zucchini boat. Then, generously top each filled zucchini boat with shredded mozzarella cheese.
  9. Bake again: Return the filled zucchini boats to the oven and bake for about 10 minutes, or until the cheese is bubbly and golden brown.
  10. Garnish and serve: Remove from the oven and garnish with additional Parmesan cheese and freshly chopped parsley. Serve warm and enjoy your garlicky shrimp zucchini boats!

Notes

  • You can substitute heavy cream with half-and-half for a lighter option.
  • Feel free to add crushed red pepper flakes for a spicy kick.
  • Fresh thyme can be replaced with dried thyme if needed, but use less (about 1/2 tsp).
  • To make this recipe gluten-free, confirm that all ingredients like Parmesan and mozzarella have no added gluten-containing ingredients.
  • Leftover shrimp can be stored separately and mixed in just before baking to maintain texture.

Keywords: garlicky shrimp zucchini boats, shrimp zucchini bake, zucchini boats recipe, baked shrimp boats, easy shrimp dinner, low carb zucchini recipe

Find it online: https://reemcook.com/garlicky-shrimp-zucchini-boats-recipe/