I just love shrimp and zucchini to combine together! Then these Garlicky Shrimp and Zucchini Boats are “to-go” recipe. I’ve made them twice this month. Can you guess how my family react to this stuffed zucchini? My kids go crazy for them right. The point here is that they’re not a big fan of shrimp or zucchini. These boats just taste so good, then fit their taste. My husband? He is a big fan of any foods that I make. An “easy” eater and homemade food lover!

Zucchini is cut in half, lengthwise, hollowed out the inside, drizzled with oil, seasoned with salt and pepper, then baked until tender. They are next filled with cooked shrimp, zucchini, tomato, cream and parmesan, topped with shredded mozzarella then baked until cheese is bubbly. Loaded with taste and flavor, it becomes an “irresistible” dish of my family.

If you are looking for a good zucchini recipe, these garlicky shrimp zucchini boats are the way to go. As zucchini reaches its peak season in summer and shrimp (and other seafood) are highly consumed when it’s hot out, this is without dispute a perfect dish of summer days. Just spice up your cooking time with it!

Garlicky Shrimp Zucchini Boats

Recipe by GenevaWatsonCourse: MainCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

4 large zucchini, cut in half, lengthwise
3/4 lb. large shrimp, peeled and deveined
1/4 c. heavy cream
1/4 c. grated Parmesan
1 c. shredded mozzarella
Juice of 1/2 lemon
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

Directions

Preheat oven to 350°F. Prepare a baking dish and set aside.
Hollow out insides of zucchini and save for later.
Place zucchini boats in baking dish and drizzle with oil. Season with salt and pepper, sprinkle with thyme leaves on top. Bake for about 20 minutes; until tender.
Melt butter in a large skillet over medium heat. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes.
Remove from heat and let cool. Chop into bite-size pieces.
Bring shrimp back to skillet. Stir in reserved zucchini, tomatoes, and garlic and cook until fragrant to combine, cook for 1 minute more.
Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes.
Scoop shrimp mixture into zucchini boats, top with mozzarella.
Bake until cheese is bubbly, about 10 minutes.
Garnish with more Parmesan and parsley. Serve!

Notes

This dish has a savory, rich, and slightly tangy flavor. Zucchini serves as the base, providing a mild, natural sweetness. It also absorbs all the seasonings for a balanced taste. The shrimps offer a seafood tangy note with a delicate, unique sweetness. The cream and tomato combination contributes to a creamy, mildly acidic filling to enhance the depth. Garlic is added for warmth and aroma, complementing the umami flavor from parmesan and mozzarella for a well-rounded flavor. A little lemon juice adds a bright note and freshness to the dish, making it rich yet still refreshing.

Ingredient notes:

For the best results, when choosing zucchini, prioritize large ones to increase the stuffing capacity, and ensure each bite is an indulgent bite full of tasty filling.

When preparing the shrimps, peel and fully devein them for convenience. Peeling allows shrimps to absorb flavor better than non-peeled ones, ensuring a flavorful finish.

Garlic pairs beautifully with shrimp, adding an inviting aroma.

Cooking tips:

Carefully remove the seed from the zucchini to avoid tearing, this may affect the result as the filling may deform or even break when baking in the oven.

The shrimp should be cooked beforehand to ensure they don’t become rubbery. Pre-cooking makes them firmer, allowing them to retain their shape when mixed and baked.

Bake the zucchini boats first until tender, then stuff them. This will help the boats absorb the flavor more effectively and prevent a raw, crunchy texture after cooking.

Using fresh herbs like thyme and parsley will help provide an aromatic depth, contributing to a vibrant finish rather than a bland, overly creamy one.

Nutrient facts:

This recipe provides around 608 kcal per serving, enough for a satisfying meal but not overly heavy.
The zucchini provides most of the carbs and fiber, which helps boost the digestive system. The shrimp is a great source of lean protein with a low fat index, making this dish fulfilling and nutritious.

Serving suggestions:

This dish is better served hot with a side of garlic bread. It complements the garlicky shrimps and adds a satisfying crunch.

Another option to try is a vegetable salad if you would like something more refreshing. The salad offers a mildly acidic note to balance the rich, creamy shrimp boat.

A light white wine is a great option for drinks, but if you want something lighter, lemon-infused sparkling water is also a good pairing.

Try roasted veggies if you want to enhance the meal’s nutritional value. Some like cherry tomato, asparagus, or bell pepper will make the dish more vibrant and visually inviting.

Garnish with more grated Parmesan and chopped fresh parsley on top for more aroma and presentation.

FAQs:

Can I use frozen shrimp for this dish?

Yes, be sure to thaw the shrimps and pat them dry before cooking. However, keep in mind that frozen shrimp tend to lose moisture in the freezer, so they may turn out drier after cooking. For a juicier result, it’s best to use fresh, live shrimp.

Can I make this dish dairy-free?

Sure, you just need to substitute cream and cheese in the recipe with plant-based products for a dairy-free dish.

How to store the leftover?

You can keep the leftover in an air-tight container in your freezer for up to 2 days. Bake them again when serving.

I’m allergic to shrimps, can I add another protein?

Absolutely! Chicken or tofu is a great alternative. Since the seasonings and spices in the recipe are paired specifically with shrimp, feel free to adjust them to better complement your chosen substitute for the best flavor.