Shrimp Parmesan Zucchini Boats
Course: Dinner, MainCuisine: AmericanDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking time
20
minutesCalories
193
kcalIngredients
3 large zucchini
1 pound raw shrimp shell and tail removed, deveined
1/4 cup marinated artichoke hearts, chopped
1/2 cup parmesan cheese, grated
1 tablespoon garlic herb seasoning, divided
4 tablespoons butter, divided
1 tablespoon lemon juice
3 cloves garlic, minced
1 teaspoon olive oil or olive oil spray
Directions
- Cut each zucchini in half, lengthwise. Scoop out the flesh. Roughly chop and save for later.
- Brush zucchini boats with olive oil. Sprinkle with about a half teaspoon of the garlic herb seasoning.
- Heat a grill over medium-high heat, and place zucchini boats on, cut side down. Grill for about 5 minutes.
- Melt 2 tablespoons of butter in a large skillet over medium high heat. Add shrimp, remaining garlic herb seasonings, and 1 tablespoon lemon juice. Cook for 5 minutes, until bottom starts to turn golden brown. Turn and cook for another minute. Transfer to a bowl and set aside.
- Add remaining 2 tablespoons of butter to skillet. Stir in chopped zucchini flesh and artichoke hearts. Cook until soft, about 5 minutes. Add garlic and fry for another 1-2 minutes.
- Place grilled zucchini boats on a baking sheet. Stuff with cooked zucchini filling.
- Tear each shrimp into smaller pieces and place on top of zucchini filling. Top with grated parmesan cheese.
- Heat under broiler until cheese turns golden brown, about 5 minutes.
- Serve warm!
