Creamy Shrimp Stuffed Zucchini Boats
Make this low-carb dinner feel special without the fuss! These shrimp-stuffed zucchini boats are filled with a creamy garlic Parmesan sauce, baked with mozzarella, and bursting with flavor. Perfect for a family meal or entertaining.
Servings: 4 Servings
Calories: 356kcal
Equipment
Ingredients
- 4 large zucchini halved lengthwise
- 1 Tbsp. extra-virgin olive oil
- 1 tsp. fresh thyme leaves
- 2 Tbsp. butter
- ¾ lb. large shrimp peeled and deveined
- 2 tomatoes chopped
- 3 cloves garlic minced
- ¼ cup heavy cream
- ¼ cup freshly grated Parmesan
- Juice of ½ lemon
- 1 cup shredded mozzarella
- Freshly chopped parsley for garnish (optional)
Instructions
- Preheat oven to 350°F.
- Score zucchini (like you’re dicing an avocado) and scoop out insides with a small spoon, leaving a ¼”-thick border intact. Chop zucchini pulp and set aside.
- Place zucchini boats in a large baking dish and drizzle all over with oil.
- Season the zucchini boats with salt and pepper and sprinkle thyme on top. Bake until tender, about 20 minutes.
- In a large skillet over medium heat, melt butter.
- Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes.
- Remove from heat, let cool, then chop into bite-size pieces.
- Return the skillet to medium heat and melt the remaining 1 tablespoon of butter.
- Add reserved zucchini pulp, tomatoes, and garlic, season with salt and pepper, and cook until fragrant, 1 minute more.
- Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes. Remove from heat and fold in cooked shrimp.
- Fill zucchini boats with shrimp mixture and top with mozzarella. Bake until cheese is bubbly, about 10 minutes more.
- Garnish with more Parmesan and parsley, if desired, before serving.
Notes
Storage:
Store leftover creamy shrimp-stuffed zucchini boats with tomato Parmesan sauce in a single layer in an airtight container in the fridge for up to 3 days. You can also freeze these keto shrimp zucchini boats. Just place them in a freezer-safe bag or container and freeze for up to 3 months. Be sure to thaw completely before reheating. Keep in mind that freezing and thawing can alter the texture of the chopped shrimp. You can reheat the boats in the microwave or the oven. To reheat in the oven, place them on a baking sheet and bake at 350°F for 10 minutes, or until heated through.👩🏻🍳 Tips
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- Be careful not to scoop so much of the zucchini insides that it causes the border of the zucchini to become thin and fragile, prone to possible holes being created or tearing when stuffed and baked. You'll need a ¼ inch-thick border for these creamy shrimp zucchini boats.
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- You can test whether the zucchini is done by lightly pressing the tip of a knife into it. The squash boat should be tender but still firm.
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- I didn't have to trim the uncut side of the zucchini so that they would sit like boats. If they are too rocky, trim off a bit, and they will sit steady in the baking dish.
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- Lightly oil the baking dish so that the zucchini boats don't stick to the bottom.
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- You can use frozen shrimp for this low carb shrimp zucchini recipe, but make sure that the shrimp is fully thawed and pat it dry with paper towels.
Nutrition
Calories: 356kcal | Carbohydrates: 12g | Protein: 23g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 167mg | Sodium: 837mg | Potassium: 819mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1763IU | Vitamin C: 46mg | Calcium: 301mg | Iron: 2mg