Garlicky Shrimp Zucchini Boats – Looking for a low-carb dish that’s packed with flavor and easy to make? Look no further than Garlicky Shrimp Zucchini Boats! This recipe combines tender zucchini boats filled with a savory mixture of shrimp, tomatoes, and garlic, all topped off with melted mozzarella cheese. With a creamy, tangy sauce made from heavy cream, Parmesan cheese, and lemon juice, this dish is the perfect balance of rich and refreshing flavors.
My husband and I have been trying to eat healthier lately, but we don’t want to sacrifice flavor in the process. That’s why we love Garlicky Shrimp Zucchini Boats! They’re a delicious way to enjoy all the flavors we love without the carbs. Plus, they’re easy to customize to your liking – you can adjust the spice level or add your favorite veggies to the filling. This dish has quickly become a staple in our household, and we can’t wait to share it with you!
Why This Recipe is a Must-Try?
- Low-carb and packed with flavor
- Tender zucchini boats filled with a savory mixture of shrimp, tomatoes, and garlic
- Creamy, tangy sauce made from heavy cream, Parmesan cheese, and lemon juice
- Easy to customize with your favorite veggies or spices
Ingredients:
- 4 large zucchini, halved lengthwise
- 454g/1lb large shrimp, peeled and deveined
- 2 tomatoes, chopped
- 3 cloves garlic, minced
- 1 tbsp. extra-virgin olive oil
- 2 tbsp. butter, divided
- 1 tsp. fresh thyme leaves
- 60ml/1/4 cup heavy cream
- 60g/1/4 cup freshly grated Parmesan
- Juice of 1/2 lemon
- 454g/1lb shredded mozzarella
- Salt and pepper, to taste
- Freshly chopped parsley, for garnish (optional)
Directions:
Preheat oven to 350°F/175°C. Score zucchini (like you’re dicing an avocado) and scoop out insides with a small spoon, leaving a ¼”-thick border intact. Chop zucchini pulp and set aside.
Place zucchini boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme on top. Bake until tender, about 20 minutes.
In a large skillet over medium heat, melt 1 tablespoon of butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes. Remove from heat, let cool, then chop into bite-size pieces.
Return skillet to medium heat and melt remaining 1 tablespoon butter. Add reserved zucchini pulp, tomatoes, and garlic, season with salt and pepper, and cook until fragrant, 1 minute more. Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes. Remove from heat and fold in cooked shrimp.
Fill zucchini boats with shrimp mixture and top with mozzarella. Bake until cheese is bubbly, about 10 minutes more.
Garnish with more Parmesan and parsley, if desired, before serving.
Notes:
- This recipe is a great option for those who want to include more veggies and seafood in their diet.
- You can customize the recipe by using different types of cheese or adding more vegetables, like bell peppers or mushrooms.
- If you don’t have large shrimp, you can use smaller ones, but make sure to adjust the cooking time accordingly.
- To make the recipe lighter, you can use half-and-half or milk instead of heavy cream.
- Make sure to season the shrimp and vegetables well to enhance the flavors.
Garlicky Shrimp Zucchini Boats are a delicious and healthy meal option that’s perfect for any occasion. The combination of tender zucchini boats, juicy shrimp, and creamy Parmesan and mozzarella cheese make for a flavorful and satisfying dish. Not only is this recipe easy to make, but it’s also customizable, so you can adjust it to your taste preferences or dietary needs. So whether you’re a seafood lover or just looking for a new way to incorporate more veggies into your diet, Garlicky Shrimp Zucchini Boats are a must-try recipe that you’ll love.
FAQ
Can I make this recipe ahead of time?
Yes! You can assemble the zucchini boats and refrigerate them for up to 24 hours before baking. Just make sure to cover them tightly with plastic wrap or aluminum foil.
Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 3 months. When ready to eat, thaw them in the refrigerator overnight and reheat them in the oven or microwave.
Can I use a different type of seafood?
Yes, you can use other types of seafood, like scallops or crab meat. Just make sure to adjust the cooking time accordingly.
Can I make this recipe vegetarian?
Yes, you can omit the shrimp and use chopped vegetables, like mushrooms, onions, and bell peppers, instead. You can also add some cooked quinoa or rice for extra protein.
Garlicky Shrimp Zucchini Boats
Ingredients
- 4 large zucchini halved lengthwise
- 454 g/1lb large shrimp peeled and deveined
- 2 tomatoes chopped
- 3 cloves garlic minced
- 1 tbsp. extra-virgin olive oil
- 2 tbsp. butter divided
- 1 tsp. fresh thyme leaves
- 60 ml/1/4 cup heavy cream
- 60 g/1/4 cup freshly grated Parmesan
- Juice of 1/2 lemon
- 454 g/1lb shredded mozzarella
- Salt and pepper to taste
- Freshly chopped parsley for garnish (optional)
Instructions
- Preheat oven to 350°F/175°C. Score zucchini (like you’re dicing an avocado) and scoop out insides with a small spoon, leaving a ¼”-thick border intact. Chop zucchini pulp and set aside.
- Place zucchini boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme on top. Bake until tender, about 20 minutes.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes. Remove from heat, let cool, then chop into bite-size pieces.
- Return skillet to medium heat and melt remaining 1 tablespoon butter. Add reserved zucchini pulp, tomatoes, and garlic, season with salt and pepper, and cook until fragrant, 1 minute more. Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes. Remove from heat and fold in cooked shrimp.
- Fill zucchini boats with shrimp mixture and top with mozzarella. Bake until cheese is bubbly, about 10 minutes more.
- Garnish with more Parmesan and parsley, if desired, before serving.
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