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Garlicky Shrimp Zucchini Boats

Garlicky shrimp zucchini boats with golden-edged pre-baked zucchini shells, filled with plump garlic butter shrimp. Each boat gets topped with melted mozzarella and parmesan so the shrimp curls pink and glistens.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 4 medium zucchini Halved lengthwise.
shrimp
  • 1 lb large shrimp Peeled and deveined.
garlic
  • 5 cloves garlic Minced.
butter
  • 3 tbsp unsalted butter
olive oil
  • 2 tbsp olive oil
red pepper flakes
  • 0.25 tsp red pepper flakes
lemon juice
  • 1 tbsp fresh lemon juice
salt
  • 0.25 tsp salt To taste.
black pepper
  • 0.25 tsp black pepper To taste.
mozzarella cheese
  • 1 cup mozzarella cheese Shredded.
parmesan
  • 0.25 cup parmesan Grated.
fresh parsley
  • 2 tbsp fresh parsley Chopped.
lemon wedges
  • 1 lemon wedges For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep the zucchini boats
  1. Preheat oven to 400°F. Arrange a sheet pan so the cut zucchini can be baked cut-side up.
  2. Halve zucchini lengthwise and scoop out centers, leaving a 1/4-inch shell; chop the removed flesh and set it aside. Keep the shells intact for stuffing.
  3. Brush the zucchini shells with olive oil and season with salt and black pepper. Place cut-side up and pre-bake for 10 minutes, looking for slight softening at the edges.
Cook the garlic butter shrimp filling
  1. In a cast iron skillet over medium-high heat, melt butter with olive oil. When the butter foams, add minced garlic and red pepper flakes for 30 seconds, just until fragrant.
  2. Add shrimp to the skillet and cook 2 minutes per side until pink and just cooked through. Then add chopped zucchini flesh and lemon juice and toss, seasoning with salt and black pepper.
Assemble and bake
  1. Fill each zucchini shell with the shrimp mixture and top with mozzarella and parmesan. Press toppings lightly so they melt and stay put.
  2. Bake for 8–10 minutes at 400°F until cheese is melted and bubbly. Garnish with chopped parsley and serve with lemon wedges.

Notes

For best texture, don’t overcook the shrimp in the skillet—pull it as soon as it turns pink, since it finishes baking in the boats. Refrigerate leftovers in a sealed container up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended for zucchini boats because the zucchini can get watery after thawing. Dietary swap: for a lower-sodium option, use low-sodium butter/cheese and season lightly with salt to taste.