Introduction

These Garlicky Shrimp Zucchini Boats are a delicious and healthy way to enjoy a simple dinner. Packed with flavorful shrimp, creamy cheese, and tender zucchini, they’re perfect for family meals or a weeknight treat. You’ll love how easy they are to prepare and how they disappear fast at the table.

The dish shows five zucchini halves arranged in a white rectangular baking dish on a white marbled surface. Each zucchini half is filled with a layer of melted cheese that is golden and bubbly on top, with a smooth, creamy texture beneath. On top of this cheese layer, there are two to three cooked shrimp with an orange-pink color and slight char marks. The shrimp look juicy and tender. Small pieces of fresh green parsley are sprinkled over the shrimp and cheese, adding a fresh touch to the warm colors. The edges of the cheese have browned slightly, giving the dish a crispy look around the sides. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large zucchini, cut in half lengthwise

3/4 lb. large shrimp, peeled and deveined

1/4 cup heavy cream

1/4 cup grated Parmesan

1 cup shredded mozzarella

Juice of 1/2 lemon

1 tbsp extra-virgin olive oil

1 tsp thyme leaves

2 tbsp butter

2 tomatoes, chopped

3 cloves garlic, minced

Freshly chopped parsley for garnish

Salt and pepper, to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C) and prepare a baking dish. Set it aside.

Step 2: Hollow out the insides of the zucchini halves using a spoon or melon baller, reserving the scooped flesh for later.

Step 3: Place the zucchini boats in the baking dish. Drizzle with olive oil, season with salt, pepper, and sprinkle thyme leaves on top. Bake for about 20 minutes until tender.

Step 4: Meanwhile, melt the butter in a large skillet over medium heat. Add the shrimp, season with salt and pepper, and cook until pink and cooked through, about 3 to 4 minutes.

Step 5: Remove the shrimp from the heat, let cool slightly, and chop into bite-size pieces.

Step 6: Return the chopped shrimp to the skillet. Add the reserved zucchini flesh, tomatoes, and garlic. Cook until fragrant, about 1 minute.

Step 7: Stir in the heavy cream, Parmesan, and lemon juice. Cook until the mixture slightly reduces, about 3 minutes.

Step 8: Spoon the shrimp mixture evenly into the zucchini boats. Top each with shredded mozzarella.

Step 9: Bake in the oven until the cheese is bubbly and golden, about 10 minutes.

Step 10: Garnish with extra Parmesan and freshly chopped parsley before serving. Enjoy!

Tips & Variations

Use a melon baller to hollow out the zucchini quickly and evenly.

Add a pinch of red pepper flakes to the shrimp mixture for a slight kick of heat.

Substitute heavy cream with coconut milk to make the dish lower carb and dairy-free.

Try adding chopped spinach or mushrooms to the shrimp filling for extra veggies.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but be sure to thaw the shrimp completely and pat dry before cooking to avoid excess moisture that can affect the texture.

Can these zucchini boats be made ahead of time?

You can prepare the shrimp filling and hollow the zucchini in advance, then assemble and bake when ready to serve for convenience.

Dinner

Garlicky Shrimp and Zucchini Boats Recipe