Shrimp Scampi Zucchini Boats
These Shrimp Scampi Zucchini Boats are stuffed with plump shrimp, lots of garlic, and juicy tomatoes. A healthy, lightened-up version of an Italian classic that the whole family will love!
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 large zucchini
- 1 tbsp unsalted butter (melted)
- ¼ onion (diced; about ⅓ cup)
- 4-5 cloves garlic (minced)
- ¼ cup dry white wine (like a Sauvignon Blanc)
- 6-8 oz raw shrimp (peeled, de-veined, tails removed, and quartered)
- ⅔ cup grape or cherry tomatoes (quartered)
- 2 tbsp fresh parsley (minced)
- Cooking oil
- Fresh lemon juice
- Salt and pepper (to taste)
Instructions
- 1
Preheat the oven to 400°F.
- 2
Trim the ends of the zucchini and cut in half lengthwise. With a small spoon or paring knife, make an outline around the zucchini, leaving a ¼" thick border. Then use a spoon or melon baller to scoop out the flesh to make a zucchini boat. Chop the scooped-out zucchini flesh and set aside.
- 3
Brush about half of the melted butter onto the surface of the zucchini boats. Season with salt and pepper, then place into a large baking dish cut-side up. Roast in the oven for 15 minutes.
- 4
Meanwhile, add the remaining butter with a splash of oil to a large skillet over medium heat. When hot, sauté the onion and chopped zucchini flesh until softened, about 3 minutes, stirring often. Add the garlic, cooking for 30 seconds until fragrant. Season lightly with salt and pepper.
- 5
Pour in white wine, if using. Turn heat to high and let reduce completely, about 3-5 minutes, stirring often. Drain excess liquid and let cool.
- 6
To a large bowl, add shrimp, tomatoes, parsley, and cooked vegetable mixture. Season with ½ tsp salt and ¼ tsp pepper. Stir to combine.
- 7
When ready, remove zucchini from the oven and carefully spoon shrimp mixture on top of each boat. Place back into the oven and roast for an additional 10-15 minutes or until shrimp is cooked and zucchini is tender.
- 8
Finish with a generous squeeze of fresh lemon juice.