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Stuffed Zucchini Garlic Shrimps

"A light meal that can be served alone or as a side dish. Great for an overgrown zucchini."
Imprimer la recette Pin Recipe

Ingrédients
  

  • 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

Instructions
 

  • Preheat oven to 300°. 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 25 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 halved lengthwise with shrimp mixture and top with mozzarella. Cookuntil cheese is bubbly, about 10 minutes more. 
  • Garnish with more Parmesan and parsley, if desired, before serving.

Notes

Bake the stuffed zucchini in the preheated oven until the cheese is browned and the filling is cooked through and hot