Shrimp Parmesan Zucchini Boats

Shrimp Parmesan Zucchini Boats

Recipe by GenevaWatsonCourse: Dinner, MainCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

20

minutes
Total time

1

hour 

10

minutes

Ingredients

  • 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!
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