Description
Discover how to make delicious Shrimp Scampi Zucchini Boats: a healthy, low-carb recipe that’s perfect for seafood lovers. Quick, easy, and bursting with flavor!
Ingredients
- 3 large zucchini
- 1 tablespoon (15 ml) unsalted butter melted
- 1/4 onion diced; about 1/3 cup (80 ml)
- 4-5 cloves garlic minced
- 1/4 cup (60 ml) vegetable broth
- 6-8 oz (198 g) raw shrimp peeled, de-veined, tails removed, and quartered
- 2/3 cup (160 ml) grape or cherry tomatoes quartered
- 2 tablespoon (30 ml) fresh parsley minced
- Cooking oil
- Fresh lemon juice
- Salt and pepper to taste
Instructions
- Heat the oven to 400°F.
- Slice off the ends of the zucchinis and halve them lengthwise. Use a small spoon or knife to outline a border about ¼” thick inside each zucchini half. Scoop out the center to form a hollow, then chop up the removed zucchini flesh and put it aside.
- Apply around half of the melted butter to the inside of the hollowed zucchinis. Add salt and pepper to taste, then arrange them cut-side up in a large baking dish. Bake for 15 minutes.
- In the meantime, heat the remaining butter with a bit of oil in a big pan over medium heat. Once the pan is hot, add the onions and chopped zucchini flesh, cooking and stirring frequently for about 3 minutes until they soften. Stir in the garlic and cook until it becomes fragrant, roughly 30 seconds. Add a touch of salt and pepper.
- Introduce vegetable broth, if desired. Increase the heat and let it reduce fully, stirring often for about 3-5 minutes. Remove any excess liquid and allow the mixture to cool.
- In a large bowl, combine the shrimp, tomatoes, parsley, and the sautéed vegetables. Season with ½ teaspoon of salt and ¼ teaspoon of pepper. Mix everything thoroughly.
- Once ready, take the zucchinis out of the oven and gently fill each one with the shrimp mixture. Return them to the oven and bake for another 10-15 minutes, or until the shrimp are fully cooked and the zucchinis are tender.
- Conclude with a generous squeeze of fresh lemon juice on top.
Notes
- Sauté onion and zucchini flesh until golden before adding garlic for depthnEnsure vegetable broth fully evaporates to keep filling from being waterynAdd fresh parsley to shrimp mix before stuffing for vibrant flavor