Ingredients:
4 medium zucchinis, halved lengthwise
1 tablespoon olive oil
1 lb large shrimp, peeled and deveined
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper, to taste
1/4 teaspoon crushed red pepper flakes (optional)
1 cup cherry tomatoes, halved
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons freshly chopped parsley
Lemon wedges, for serving
Directions:
Prep the Zucchini: Preheat the oven to 400°F (200°C). Using a spoon, scoop out the center of each zucchini half to create a shallow “boat.” Arrange the zucchini halves on a baking sheet, cut side up, and brush them lightly with olive oil. Season with a pinch of salt and pepper.
Bake the Zucchini: Place the zucchini in the preheated oven and bake for about 12-15 minutes until they are just tender. Remove from the oven and set aside.
Cook the Shrimp: In a large skillet, heat the remaining olive oil over medium-high heat. Add the minced garlic and cook for about 1 minute until fragrant. Add the shrimp, Italian seasoning, salt, pepper, and crushed red pepper flakes (if using). Cook for 3-4 minutes until the shrimp turn pink and are fully cooked.
Add Tomatoes: Stir in the cherry tomatoes and cook for another 2 minutes until they are slightly softened. Remove from heat.
Assemble the Zucchini Boats: Spoon the shrimp and tomato mixture evenly into the pre-baked zucchini boats. Sprinkle shredded mozzarella and grated Parmesan cheese over the top.
Bake Until Cheese is Melted: Return the zucchini boats to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Serve: Garnish the zucchini boats with freshly chopped parsley. Serve with lemon wedges on the side for a fresh squeeze of citrus. Enjoy as a light dinner or a healthy appetizer!
Nutritional Information:
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 280 kcal per serving | 
Servings: 4 servings
#GarlickyShrimp#ZucchiniBoats#HealthyRecipes#LowCarbMeals#SeafoodLovers
