Recipe and photo from

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.