Description

Garlicky Shrimp Zucchini Boats are tender roasted zucchini filled with juicy shrimp, fresh garlic, tomatoes, and a creamy cheese sauce, then baked until bubbly and golden. This dish is flavorful, comforting, and balanced, making it perfect for weeknight dinners or casual entertaining. The combination of garlic shrimp, melted mozzarella, and Parmesan creates a rich taste while keeping the dish light and vegetable forward.

Ingredients

Large zucchini halved lengthwise and scooped

Extra virgin olive oil

Fresh thyme leaves

Butter

Large shrimp peeled and deveined

Fresh tomatoes finely chopped

Fresh garlic minced

Heavy cream

Freshly grated Cabot Parmesan Cheese or Tillamook Parmesan Style Cheese

Fresh lemon juice

Shredded Tillamook Mozzarella Cheese or Sargento Mozzarella Cheese

Salt and black pepper

Fresh parsley finely chopped

Instructions

Preheat the oven and prepare the zucchini by slicing lengthwise, scoring the flesh, and gently scooping out the center while keeping a sturdy border

Chop the zucchini pulp and set it aside for the filling

Arrange the zucchini boats in a baking dish, drizzle with olive oil, season with salt, pepper, and thyme, then bake until just tender

Cook the shrimp in butter until pink and opaque, then set aside and chop into bite size pieces

In the same skillet cook zucchini pulp and tomatoes briefly, then add garlic and stir until fragrant

Stir in heavy cream, Parmesan cheese, and lemon juice and simmer gently until slightly thickened

Fold the cooked shrimp into the creamy mixture

Fill the baked zucchini boats with the shrimp mixture and top with shredded mozzarella

Bake again until the cheese is melted and bubbly

Rest briefly, then garnish with extra Parmesan and fresh parsley before serving

Notes

Choose zucchini that are similar in size so they cook evenly and hold the filling well

Avoid overcooking the shrimp in the skillet since they finish cooking in the oven

Freshly grated cheese melts more smoothly and gives better flavor than pre shredded cheese

Remove excess seeds from tomatoes to prevent the filling from becoming watery

Let the zucchini cool slightly after the first bake so the filling stays thick and creamy

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American