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This image shows a beautifully plated dish of garlicky shrimp zucchini boats, topped with bubbly melted mozzarella and garnished with fresh parsley, showcasing the perfect blend of shrimp, zucchini, and cheese in every bite.

Garlicky Shrimp Zucchini Boats Recipe

I love the combination of shrimp and zucchini too! These Garlicky Shrimp and Zucchini Boats are my go-to recipe. I've made them twice this month, and my family can't get enough of them. My kids go crazy for these stuffed zucchini boats!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 197 kcal

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

Instructions
 

  • Preheat your oven to 350°F. Prepare a baking dish and set it aside.
  • Hollow out the insides of the zucchini and save them for later.
    This image shows fresh zucchini being cut in half and hollowed out, creating the perfect cavity for filling with the flavorful shrimp mixture.
  • Place the zucchini boats in the baking dish and drizzle with olive oil. Season with salt, pepper, and sprinkle thyme leaves on top. Bake for about 20 minutes, until tender.
    This image shows the zucchini boats being drizzled with olive oil and seasoned with salt, pepper, and thyme leaves, preparing them for baking to achieve a tender, flavorful base.
  • In a large skillet over medium heat, melt the butter. Add the shrimp, season with salt and pepper, and cook until pink and cooked through, about 3 to 4 minutes.
    This image shows large shrimp being cooked in butter until pink and fully cooked, creating a savory and juicy filling for the zucchini boats.
  • Remove the shrimp from the heat and let cool. Chop into bite-size pieces.
  • Return the shrimp to the skillet. Stir in the reserved zucchini insides, tomatoes, and garlic. Cook until fragrant, about 1 minute.
    This image shows the cooked shrimp being mixed with tomatoes, garlic, and the reserved zucchini insides in a skillet to create a flavorful shrimp filling for the zucchini boats.
  • Add the heavy cream, Parmesan, and lemon juice. Cook until slightly reduced, about 3 minutes.
  • Scoop the shrimp mixture into the zucchini boats, then top with shredded mozzarella.
    This image shows the prepared shrimp mixture being carefully scooped into the hollowed zucchini boats, ready to be topped with cheese and baked to perfection.
  • Bake until the cheese is bubbly, about 10 minutes.
  • Garnish with more Parmesan and freshly chopped parsley. Serve and enjoy!
    This image shows the finished zucchini boats garnished with freshly chopped parsley and grated Parmesan cheese, adding a final touch of flavor and presentation to the dish.

Notes

  • Use a melon baller to hollow out the zucchini; it makes the process quicker and easier.
  • Add a pinch of red pepper flakes to the shrimp mixture while cooking for an extra flavour.
  • Substitute the heavy cream with coconut milk if you prefer a lower-carb option.
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