If you're looking for a low-carb dinner that doesn’t skimp on comfort or flavor, these Garlicky Shrimp Zucchini Boats are about to become a weeknight favorite. Sweet, juicy chopped shrimp are submerged in a creamy tomato-Parmesan sauce, then loaded into tender hallowed zucchini halves and baked under a blanket of melty mozzarella until golden and bubbling.
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🗝️ Recipe's key points
- The hollowed-out zucchini squash takes the place of pasta or bread, turning your shrimp filling into a fun, edible vessel that’s as tasty as it is creative.
- From prep to plate in under an hour, this dish is quick enough for busy nights but will also impress dinner guests.
- Each zucchini boat is packed with juicy garlic shrimp, melted cheese, and a rich, creamy tomato-Parmesan sauce - perfect for keto or low-carb diets!
These gluten-free creamy shrimp zucchini boats are light, satisfying, and deliver big flavor without the carbs or the fuss.
🛒 Ingredients for creamy shrimp boats
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Large zucchini - Zucchini has a very subtle flavor which won't overpower the flavor of the shrimp filling. Large zucchini is needed to be able to hold the hearty filling without tearing or breaking apart...you know, the kind that have seeds as large as pumpkin seeds!
- Extra-virgin olive oil - Always use high-quality extra-virgin olive oil when baking and roasting vegetables.
- Fresh thyme leaves - This herb compliments zucchini beautifully. The earthy, slightly minty flavor of thyme enhances the zucchini’s mild, slightly sweet taste without overpowering it.
- Butter - I prefer to use unsalted butter for better control over the seasoning in this dish. Feel free to use salted butter instead and adjust the salt used to season the zucchini boats, shrimp, and filling.
- Large shrimp - Make sure to peel and devein your large shrimp or the tract that runs through the shrimp will leave a gritty texture and alter the taste of the filling.
- Roma tomatoes - These tomatoes are meaty and hold less water compared to other varieties. The acidity from the tomatoes will help to balance out the richness in this dish and enhance the sweetness of the shrimp.
- Garlic - Use freshly minced garlic cloves for the best depth of flavor.
- Heavy cream - Adds incredible flavor to the shrimp filling and helps to thicken it too.
- Parmesan cheese - This infuses a rich and cheesy flavor throughout the shrimp filling. I've used freshly grated Parmesan, but you could also use high-quality powdered Parmesan.
- Fresh lemon - Freshly squeezed lemon juice adds brightness and cuts through the rich and creamy ingredients.
- Mozzarella cheese - To top the stuffed zucchini boats just before baking for that irresistible melty cheese finish.
- Fresh Italian parsley - As an optional garnish before serving for added freshness.
🗒 Instructions for stuffed zucchini
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Preheat the oven to 350 degrees F. Score the zucchini, just as you would when dicing an avocado, and scoop out the fleshy insides with a small spoon, leaving a ¼ inch-thick border intact. Chop the zucchini pulp and set aside in a small bowl.
- Place the zucchini boats in a large baking dish and drizzle oil all over. Season with salt and pepper and a sprinkle of thyme over the top.
- Bake the prepared zucchini boats for about 20 minutes or until tender.
- Melt butter in a large skillet over medium heat.
- Add the peeled and deveined shrimp to the heated skillet and season with salt and pepper. Cook the shrimp for 3-4 minutes, until they turn pink and are cooked through. Remove the shrimp and allow them to cool. Once cool, chop them into bite-size pieces.
- Return the skillet to medium heat and melt the remaining tablespoon of butter.
- Add the bowl of zucchini pulp, tomatoes, and garlic to the skillet. Season the mixture with salt and pepper, and cook for 1 minute or until fragrant.
- Add the cream, Parmesan, and lemon juice.
- Cook the sauce mixture for 3 minutes or until slightly reduced.
- Remove the skillet from the heat and fold in the chopped shrimp.
- Fill zucchini boats with the shrimp mixture and top with shredded mozzarella.
- Bake the assembled shrimp boats for about 10 minutes until the cheese is bubbly.
- Garnish your shrimp stuffed zucchini with extra Parmesan and a sprinkle of freshly chopped parsley. Serve and enjoy!
🥫 Storage for zucchini boats
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 the 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 degrees for 10 minutes or until heated through.
📚 Variations
- Sprinkle some panko breadcrumbs over the shredded mozzarella before baking for some delicious crunch.
- Don't like zucchini? Swap them for bell peppers - they're great for stuffing, not overpowering in flavor, also low-carb, and offer some crunch!
- Add a kick of spice to the shrimp filling with deveined and deseeded diced jalapeno, chili powder, or cayenne pepper.
- Instead of chopped shrimp, try a different meat, such as shredded or chopped chicken, ground beef, crumbled sausage, or flaked tuna or salmon.
- Grill your hollow zucchini boats cut side down for about 1 minute and then give it a quarter of a turn and grill for an additional minute. This will create those desirable criss-cross marks! Then simply proceed with the recipe to assemble and bake the zucchini boats with shrimp filling.
👩🏻🍳 Tips
- 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.
- 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.
- I didn't have to trim the uncut side of the zucchini so that they would sit like boats. If they are too rocky just trim off a bit and they will sit steady in the baking dish.
- Lightly oil the baking dish so that the zucchini boats don't stick to the bottom.
- 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.
🤔 FAQs
Yes! You can prep the filling and stuff the zucchini up to a day ahead. Cover and refrigerate, then bake when ready to serve.
Medium to large peeled and deveined shrimp work best. You can use fresh or thawed frozen shrimp—just be sure to pat them dry before cooking.
Yes, it’s naturally low in carbs and gluten-free. For keto, just double-check that your tomato sauce has no added sugars.
They pair beautifully with a simple green salad, garlic bread, or even some roasted potatoes for a heartier meal.
Absolutely! Bell peppers make a great alternative. You can stuff them the same way and bake until tender.
📗 Related Recipes
Do you love stuffed vegetables? If so, then you're not going to want to miss out on these easy and satisfying recipes:
- Turkey Orzo Stuffed Bell Peppers - These flavorful stuffed bell peppers put a fresh twist on classic pasta by replacing bowls with vibrant peppers. Each pepper is filled with a savory mix of turkey sausage, orzo, and Italian cheeses - perfect for a cozy family dinner.
- Grilled Portabella Mushroom alla Caprese - A hearty portabella mushroom cap is brushed with olive oil, filled with melty mozzarella, topped with juicy grape tomato halves, and finished with a sprinkle of fresh basil before hitting the grill.
- Baked Italian Sausage Stuffed Acorn Squash - Tender baked acorn squash is loaded with flavorful Italian sausage, aromatic herbs, garlic, onions, spinach, and mushrooms. Lastly, it's topped with a crisp, buttery parmesan breadcrumb crust for a mouth-watering finish!
🍽 What to serve with Creamy Shrimp Zucchini Boats
These zucchini boats with creamy sauce pair beautifully with a simple green salad, such as Arugula Salad.
If you aren't worried about your carbs, pair this shrimp and zucchini dinner with light and fluffy Homemade Soft Breadsticks or garlic bread.
Add these herbaceous roasted potatoes as a hearty side dish to complete your one-pan shrimp zucchini meal.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Sharp knife – the right knife makes cutting and chopping easier.
- Cutting board – we like a cutting surface that doesn't scoot.
- Large skillet
- Baking Dish – 13 X 9-inch size – for this type of roasting, we prefer glass.
- Measuring spoons
- Dry measuring cups
- Liquid measuring cup
📞 Chiacchierata (chat)
And there you have it—garlicky shrimp stuffed zucchini barche (boats) that are creamy, cheesy, and packed with flavor in every single morso (bite). It’s one of those recipes that feels a little playful, a little indulgent, and somehow still manages to sneak in a whole serving of verdure (veggies). Onestamente (honestly), the best part? No one even complains about the zucchini—they just keep coming back for seconds!
Whether you're making this on a weeknight or showing off at a dinner with friends, these barche (boats) are a crowd-pleaser through and through. Give it a try, and don’t be surprised if it becomes a new family favorite. Buon appetito, amici! 🦐💚🧄
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Creamy Shrimp Stuffed Zucchini Boats
Equipment Needed
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
-
- 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.
-
- 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.
-
- 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.
-
- Lightly oil the baking dish so that the zucchini boats don't stick to the bottom.
-
- 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
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