Garlicky Shrimp Zucchini Boats

4 servings


1 hour

total time


4 large zucchini, halved lengthwise

1 tbsp. extra-virgin olive oil

1 tsp. fresh thyme leaves

2 tbsp. butter

3/4 lb. large shrimp, peeled and deveined

2 tomatoes, chopped

3 cloves garlic, minced

1/4 c. heavy cream

1/4 c. freshly grated Parmesan

Juice of 1/2 lemon

1 c. shredded mozzarella

Freshly chopped parsley, for garnish (optional)


Step 1

Preheat oven to 350°. 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.

Step 2

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.

Step 3

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, let cool, then chop into bite-size pieces.

Step 4

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.

Step 5

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

Step 6

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


Serving Size




Total Fat

25 g

Saturated Fat

13 g

Unsaturated Fat


Trans Fat

0 g


201 mg


444 mg

Total Carbohydrate

11 g

Dietary Fiber

4 g

Total Sugars

11 g


32 g

4 servings


1 hour

total time
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