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
Scale
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.
