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Garlicky Shrimp Zucchini Boats

Garlicky shrimp zucchini boats filled with plump, pink shrimp in garlicky butter, finished with melted mozzarella on golden-edged zucchini boats. A quick easy shrimp dinner with a low-carb seafood stuffed zucchini shrimp feel—bake-till-bubbly, then garnish with parsley and lemon.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 4 zucchini Halved lengthwise, scooped to leave a 1/4-inch shell.
Shrimp
  • 1 lb large shrimp Peeled and deveined.
Garlic butter base
  • 5 garlic Minced.
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 0.25 tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • 0.5 salt To taste.
  • 0.5 black pepper To taste.
Cheese topping
  • 1 cup mozzarella cheese Shredded.
  • 0.25 cup parmesan Grated.
Garnish
  • 2 tbsp fresh parsley Chopped.
  • 1 lemon wedges For serving.

Equipment

  • 1 sheet pan

Method
 

Prep the zucchini boats
  1. Preheat the oven to 400°F. Set out a sheet pan for baking.
  2. Halve the zucchini lengthwise and scoop out the centers, leaving about a 1/4-inch shell. Chop the zucchini flesh and set it aside.
  3. Brush the zucchini shells with olive oil, then season with salt and black pepper. Pre-bake cut-side up for 10 minutes.
Cook the garlic shrimp filling
  1. Melt the butter with olive oil in a skillet over medium-high heat. Sauté the garlic and red pepper flakes for 30 seconds.
  2. Add the shrimp and cook 2 minutes per side until pink. Add the chopped zucchini flesh and lemon juice, toss, and season with salt and black pepper.
Bake and serve
  1. Fill each zucchini shell with the shrimp mixture. Top with mozzarella and parmesan.
  2. Bake for 8–10 minutes until the cheese is melted and bubbling. Garnish with fresh parsley and serve with lemon wedges.

Notes

For best texture, don’t overbake—remove as soon as the mozzarella is melted and lightly golden. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a 375°F oven or skillet until warm. Freezing isn’t recommended because the zucchini can turn watery. For a dairy-light swap, use part-skim mozzarella and reduce parmesan slightly while keeping the bake time the same.