Description
Delicious zucchini boats filled with shrimp, cheese, and a creamy sauce.
Ingredients
Scale
- 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
- 1/2 lemon (juiced)
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake until the cheese is bubbly, about 10 minutes.
- Garnish with more Parmesan and freshly chopped parsley. Serve and enjoy!
Notes
- Ensure shrimp is fully cooked to enjoy the best flavor and texture.
- Feel free to substitute other types of vegetables if desired.
- You can adjust the amount of cheese used based on preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 boat
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg