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Garlicky Shrimp Zucchini Boats

Garlicky shrimp zucchini boats with plump, pink shrimp tucked into golden-edged zucchini shells and topped with melted mozzarella. Baked just until the cheese bubbles for an easy low-carb seafood zucchini boats dinner.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 medium zucchini Halved lengthwise; scoop centers and leave a 1/4-inch shell.
  • 2 tbsp olive oil Brush zucchini shells before pre-baking and use in the skillet.
  • 0.25 tsp red pepper flakes Adds gentle heat to the garlic-butter shrimp mixture.
  • 0.25 tsp salt and black pepper To taste; season zucchini shells and the shrimp mixture.
Garlic butter shrimp filling
  • 1 lb large shrimp Peeled and deveined; cook until pink and curled.
  • 5 cloves garlic Minced.
  • 3 tbsp unsalted butter Melt with olive oil to sauté garlic.
  • 1 tbsp fresh lemon juice Added to the shrimp mixture for brightness.
  • 1 cup mozzarella cheese, shredded Shred for even melting.
  • 0.25 cup parmesan, grated Grate finely for a salty topping.
  • 2 tbsp fresh parsley, chopped Fresh garnish.
  • 1 lemon wedges for serving Serve alongside.

Equipment

  • 1 sheet pan
  • 1 skillet

Method
 

Prep and pre-bake zucchini
  1. Preheat oven to 400°F.
  2. Scoop out zucchini centers, leaving a 1/4-inch shell; chop the flesh and set aside.
  3. Brush zucchini shells with olive oil, season with salt and pepper, and pre-bake cut-side up 10 minutes.
Cook garlic butter shrimp
  1. Melt butter with olive oil in a skillet over medium-high heat, then sauté garlic and red pepper flakes 30 seconds.
  2. Add shrimp and cook 2 minutes per side until pink, then add chopped zucchini flesh and lemon juice and toss, seasoning with salt and pepper.
Assemble and bake
  1. Fill each zucchini shell with the shrimp mixture, then top with mozzarella and parmesan.
  2. Bake 8–10 minutes until the cheese is melted, then garnish with parsley and serve with lemon wedges.

Notes

For the best texture, don’t overcook the shrimp—stop when it turns pink and just curls, then it will finish baking. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a 350°F oven or skillet until warmed through. Freezing isn’t recommended because zucchini can become watery. For a dairy-light option, use part-skim mozzarella and reduce parmesan slightly to lower overall fat while keeping that cheesy finish.