Garlicky Shrimp Zucchini Boats

Ingredients

• 4 large zucchini, halved lengthwise
• 1 tbsp. extra-virgin olive oil
• 1 tsp. fresh thyme leaves
• 2 tbsp. butter
• 3/4 lb. large shrimp, peeled and deveined
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 1/4 c. heavy cream
• 1/4 c. freshly grated Parmesan
• Juice of 1/2 lemon
• 1 c. shredded mozzarella
• Freshly chopped parsley, for garnish (optional)

Method

1. Preheat oven to 350°. 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.
2. Place zucchini boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme on top. Bake until tender, about 20 minutes.20 min timer
3. 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.4 min timer
4. Return skillet to medium heat and melt remaining 1 tablespoon 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.1 min timer
5. Garnish with more Parmesan and parsley, if desired, before serving.