If you’re on the hunt for a dish that feels like a cozy, gourmet hug, then this Stuffed Zucchini Boats with Shrimp and Mozzarella Recipe has you covered. It’s everything you want in a meal—vibrant, fresh, and bursting with flavor, all nestled inside tender zucchini that has been transformed into edible little boats. The juicy shrimp mingles with fragrant herbs and gooey mozzarella, creating a delightful balance between light and indulgent that’s perfect for any dinner occasion.
Ingredients You’ll Need
Gathering these simple yet essential ingredients ensures your dish will shine with flavor, texture, and color. Each component plays its part—from the crisp zucchini that serves as the perfect vessel, to the creamy mozzarella that melts just right, and the shrimp that adds a fresh, savory bite.
- 4 medium zucchinis: Choose firm and fresh zucchinis to maintain structure and soak up the delicious filling.
- 1 lb large shrimp, peeled and deveined: Fresh or thawed shrimp bring a juicy, succulent protein that complements the veggies wonderfully.
- 2 garlic cloves, minced: Garlic adds a fragrant punch that elevates the overall taste without overpowering.
- 1 cup shredded mozzarella cheese: Mozzarella melts into a gooey topping that binds all the flavors together beautifully.
- 2 tbsp olive oil: Olive oil gently sautés the garlic and shrimp while adding a subtle richness to the filling.
- 1/4 cup fresh herbs: A mix of your favorite herbs like parsley or basil brings in fresh, aromatic notes to brighten the dish.
- 1 tsp paprika: Paprika gives a mild smoky depth and a gorgeous warm color to the shrimp mixture.
- Salt to taste: Essential for amplifying all the natural flavors present in the ingredients.
- Pepper to taste: Adds a subtle heat and enhances the layers of flavor in the stuffing.
How to Make Stuffed Zucchini Boats with Shrimp and Mozzarella Recipe
Step 1: Prepare the Zucchini
Start by preheating your oven to 375°F. This ensures it’s ready to transform your zucchini boats into tender, golden masterpieces. Slice each zucchini lengthwise, creating two perfect halves, then carefully scoop out the flesh, keeping about a half-inch thick wall so they hold their shape during baking. Don’t toss the zucchini flesh—this will become a flavorful part of your shrimp stuffing.
Step 2: Cook the Shrimp and Garlic
Heat up the olive oil in a skillet until shimmering, then add the minced garlic. Sauté just until it becomes fragrant, about a minute, allowing those inviting aromas to awaken your kitchen. Toss in the shrimp and cook until they turn a lovely pink, usually around 3 to 4 minutes. This step is crucial: be careful not to overcook the shrimp or they’ll get rubbery—just tender and juicy is the goal.
Step 3: Mix in the Zucchini Flesh and Seasonings
Now, fold in the previously scooped zucchini flesh along with the fresh herbs, paprika, salt, and pepper to the skillet. Cook this mixture for another 2 to 3 minutes, stirring occasionally, letting any excess moisture evaporate. This concentrated, flavorful filling is what makes these boats so irresistible.
Step 4: Assemble and Bake Your Zucchini Boats
Fill each zucchini half generously with the shrimp and zucchini mixture. Pile on the shredded mozzarella cheese, covering the filling in gooey, melty goodness. Place the boats on a baking tray and slide them into the oven. After 15 to 20 minutes, they’ll be beautifully golden on top, with the zucchini tender but not mushy. Once out of the oven, let them cool just slightly to get ready for devouring.
How to Serve Stuffed Zucchini Boats with Shrimp and Mozzarella Recipe
Garnishes
Sprinkle freshly chopped herbs like basil or parsley on top just before serving to add a vibrant pop of color and a burst of fresh aroma. A little squeeze of lemon over the top can also lift the flavors, bringing a zesty contrast that harmonizes beautifully with the creamy cheese and shrimp.
Side Dishes
Pair these zucchini boats with a light, crisp salad featuring mixed greens, cherry tomatoes, and a tangy vinaigrette to balance the richness of the stuffing. For a heartier meal, creamy risotto or a fragrant garlic bread work perfectly alongside this dish.
Creative Ways to Present
Serve these boats on a rustic wooden board or a bright-colored platter to showcase their beautiful golden tops and vibrant greens. You can even halve the halves to create smaller “canapé” pieces for a fun appetizer version that’s perfect for entertaining friends and family.
Make Ahead and Storage
Storing Leftovers
If you have leftovers—which might be tough, given how delicious this dish is!—store them in an airtight container in the refrigerator. They’ll keep wonderfully for up to 3 days without losing much flavor or texture.
Freezing
You can freeze the stuffed zucchini boats for longer storage. Wrap each boat tightly in plastic wrap and then aluminum foil, or use freezer-safe containers. Frozen boats last up to 2 months, perfect for a hassle-free future meal.
Reheating
Reheat your leftovers in the oven at 350°F until warmed through and the mozzarella is bubbly again, about 10 to 15 minutes. Avoid microwaving if possible to keep the zucchini from becoming too soggy and the shrimp tender.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to fully thaw and pat the shrimp dry before cooking to avoid excess moisture in the filling.
What herbs work best in the Stuffed Zucchini Boats with Shrimp and Mozzarella Recipe?
Fresh parsley, basil, or even a touch of thyme complement the shrimp and vegetable mix beautifully, but feel free to experiment with what you have on hand.
Is this recipe gluten-free?
Yes! The ingredients used are naturally gluten-free, making this dish a great option for anyone avoiding gluten.
Can I substitute mozzarella with another cheese?
While mozzarella is ideal for its melting quality, you can try provolone or even cheddar if you prefer a different flavor profile.
How do I prevent the zucchini from getting soggy?
Be sure to scoop them with a half-inch thick wall inside and bake just until tender. Excess moisture cooks off during the sautéing step which keeps the boats from becoming watery.
Final Thoughts
There’s something truly special about making and sharing this Stuffed Zucchini Boats with Shrimp and Mozzarella Recipe. It’s simple enough for a weeknight but impressive enough to serve guests. Each bite brings a mouthwatering combination of fresh, savory, and cheesy goodness that I promise you’ll want to make again and again. Give it a try, your taste buds will thank you!
Print
Stuffed Zucchini Boats with Shrimp and Mozzarella Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
Delicious and healthy Stuffed Zucchini Boats filled with a savory shrimp mixture, fresh herbs, and melted mozzarella cheese. This easy-to-make baked dish is perfect for a quick dinner or impressive appetizer, combining tender zucchini with flavorful shrimp and a hint of garlic and paprika.
Ingredients
Zucchini Boats
- 4 medium zucchinis, firm and fresh
Shrimp Filling
- 1 lb large shrimp, peeled and deveined
- 2 garlic cloves, minced
- 1/4 cup fresh herbs (such as parsley, basil, or cilantro), chopped
- 1 tsp paprika
- Salt to taste
- Pepper to taste
- 2 tbsp olive oil
Topping
- 1 cup shredded mozzarella cheese
Instructions
- Preheat and Prepare Zucchini: Preheat your oven to 375°F (190°C). Halve the zucchinis lengthwise and carefully scoop out the flesh, leaving about a half-inch thick shell. Reserve the scooped flesh for the filling mixture.
- Sauté Shrimp and Garlic: Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute. Add the shrimp and cook them until they turn pink, roughly 3-4 minutes. Be careful not to overcook the shrimp to keep them tender.
- Prepare Filling Mixture: Stir in the reserved zucchini flesh, chopped fresh herbs, paprika, salt, and pepper into the skillet with shrimp. Cook for an additional 2-3 minutes to evaporate excess moisture and combine the flavors well.
- Stuff and Bake: Spoon the shrimp and zucchini filling evenly into the hollowed zucchini halves. Sprinkle the shredded mozzarella cheese evenly over the top of each stuffed zucchini. Place the zucchini boats on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and golden and the zucchini is tender.
Notes
- For a spicier kick, add a pinch of cayenne pepper or red chili flakes to the filling.
- You can substitute mozzarella with parmesan or cheddar cheese for different flavors.
- Make sure not to overcook the shrimp to keep it juicy and tender.
- Use fresh herbs like parsley, basil, or cilantro for a bright, fresh flavor.
- This recipe can be prepared ahead by assembling zucchini boats and refrigerating before baking.
