Recipe and photo from Delish.com
Now that our local farmers are starting to bring squash to the Market, these zucchini boats are a great option. The easy shrimp filling tastes almost like a creamy shrimp scampi.
Yields: 4 servings
Prep Time: 10 mins
Total Time: 45 mins
4 large zucchini, halved lengthwise
1 tbsp. extra-virgin olive oil
1 tsp. 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. grated Parmesan
Juice of 1/2 lemon
1 c. shredded mozzarella
Freshly chopped parsley, for garnish
Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides to use later. Place zucchini boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme leaves on top. Bake until tender, about 20 minutes.
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 and when cool enough to handle, chop into bite-size pieces. Return shrimp to skillet then stir in reserved zucchini, tomatoes, and garlic and cook until fragrant, 1 minute more. Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes.
Fill zucchini boats with shrimp mixture and top with mozzarella. Cook until cheese is bubbly, about 10 minutes more. Garnish with more Parmesan and parsley.