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Garlic Shrimp Stuffed Zucchini Boats topped with melted cheese, parsley, and lemon wedges on a ceramic plate.

Garlic Shrimp Stuffed Zucchini Boats Recipe

Tender zucchini boats stuffed with succulent garlic-seared shrimp, savory herbs, and a bubbly layer of melted mozzarella and Parmigiano-Reggiano. A quick, low-carb 30-minute Mediterranean dinner!
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Calories: 290
Ingredients Method Notes

Ingredients
  

  • - 4 medium zucchinis halved lengthwise and scooped
  • - 1 lb large raw shrimp peeled, deveined, and dried
  • - 2 tbsp extra virgin olive oil divided
  • - 1 tbsp unsalted butter
  • - 4 cloves garlic finely minced
  • - 1 cup shredded part-skim mozzarella cheese
  • - ¼ cup freshly grated Parmigiano-Reggiano cheese
  • - ½ tsp smoked paprika
  • - ½ tsp dried Italian seasoning
  • - ¼ tsp salt or to taste
  • - ¼ tsp freshly cracked black pepper
  • - 2 tbsp fresh flat-leaf parsley finely chopped
  • - 1 fresh lemon cut into wedges for serving

Method
 

  1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Cut zucchinis in half lengthwise and scoop out centers using a spoon, leaving a sturdy ¼-inch rim intact. Brush the insides with 1 tablespoon extra virgin olive oil and season lightly with salt and pepper.
  3. Pre-bake zucchini boats cut-side up for 12–15 minutes until slightly softened.
  4. Pat raw shrimp dry with paper towels. Season shrimp in a bowl with smoked paprika, Italian seasoning, salt, and pepper.
  5. Heat remaining 1 tablespoon extra virgin olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add shrimp and cook for 2 minutes. Flip shrimp, add minced garlic, and sauté for 1–2 minutes until opaque. Squeeze half a fresh lemon over shrimp and remove skillet from heat.
  6. Spoon skillet garlic juices into pre-baked zucchini boats. Sprinkle half of the mozzarella and Parmesan inside.
  7. Arrange shrimp evenly inside the zucchini boats and top with remaining cheeses.
  8. Bake for 10–12 minutes until cheese is melted, bubbly, and golden brown.
  9. Garnish with finely chopped fresh flat-leaf parsley and serve warm with lemon wedges.

Notes

- To prevent sogginess, do not skip pre-baking the hollowed zucchini.
- Reserve the scooped zucchini centers for future frittatas, soups, or vegetable sautees.
- Avoid microwave reheating; use an air fryer or oven at 350°F (175°C) for 8–10 minutes to restore crispiness.