Garlic Shrimp Zucchini Boats
*Note: this is a large recipe. Our family divided everything in half.
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.