Best Garlicky Shrimp Zucchini Boats Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 4 - large zucchini, halved lengthwise
  • 1 tablespoons - extra-virgin olive oil
  • 1 teaspoons - thyme leaves
  • 2 tablespoons - butter
  • 3/4 pounds - large shrimp, peeled and deveined
  • 2 - tomatoes, chopped
  • 3 cloves - garlic, minced
  • 1/4 cups - heavy cream
  • 1/4 cups - grated Parmesan
  • - juice of 1/2 lemon
  • 1 cups - shredded mozzarella
  • - freshly chopped parsley, for garnish, optional
  • Directions:

    Preheat oven to 350 degrees F. Score zucchini (like you're dicing an avocado) and scoop out insides to use later. Place zucchini boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme leaves on top. Bake until tender, about 20 minutes.

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

    Remove from heat and when cool enough to handle, chop into bite-size pieces. Return shrimp to skillet and then stir in reserved zucchini, tomatoes and garlic and cook until fragrant, 1 minute more.

    Add cream, Parmesan and lemon juice and cook until slightly reduced, about 3 minutes.

    Fill zucchini boats with shrimp mixture and top with mozzarella. Cook until cheese is bubbly, about 10 minutes more.

    Garnish with more Parmesan and parsley, if desired, before serving.

    Brief Description

    Zucchini boats filled with garlicky shrimp, zucchini and tomatoes, baked topped with mozzarella.

    Main Ingredient:


    Category:  Fish or seafood

    Cuisine:  Italian

    Prep Time: 30 min
    Cook Time: 30 min


    From Delish


    Trudy Winterburn

    Posted By:


    Posted On:

    September 25, 2021

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