Want to impress the family and make them feel like they went to a fancy restaurant?
Try this easy, healthy recipe! To keep the cost down, buy what is on sale.
Since the shrimp is cut up, you can use whatever size suits your pocketbook.
Zucchini Shrimp Boats
- 4 zucchinis, cut in half lengthwise
- 1 tablespoon oil (olive, canola, etc.)
- 2 Tablespoons butter, divided
- 2oz large raw shrimp; peeled, deveined, tails removed (thaw if frozen)
- 3 cloves garlic, minced
- 1 teaspoon lemon juice
- 2 plum tomatoes, diced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- ½ cup panko breadcrumbs
- ½ cup grated parmesan
- 1 tablespoon fresh chopped parsley
For the zucchini boats
- Preheat oven to 350 degrees.
- Scoop out flesh of the zucchini halves (leave zucchini border about ¼” thick).
- Chop the scooped-out flesh and place in a bowl, set aside.
- Place zucchini halves in a baking dish, sprinkle with olive oil, salt and pepper.
- Bake until tender, about 15-20 minutes, remove from oven and set aside.
For the shrimp filling
- Melt 1 tablespoon butter in a large skillet over medium heat, add shrimp, Italian seasoning, salt and pepper to taste.
- Cook until shrimp is pink, about 3-4 minutes, remove from skillet and chop into bite sized pieces, set aside.
- In same skillet, heat 1 tablespoon butter.
- Add zucchini flesh, tomatoes, and garlic. Cook for about 2-3 minutes. Turn off heat.
- Add shrimp to zucchini mixture and stir to combine.
- Place mixture evenly into baked zucchini boats.
- In a small bowl, mix panko crumbs and parmesan, sprinkle evenly over zucchini/shrimp boats.
- Place zucchini/shrimp boats back in oven and heat for an additional 10-15 minutes or until golden and heated through.
- Garnish with fresh parsley. Serve and enjoy!
Nutrition per serving: Calories 317, Fat 17g, Sat fat 8.5g, Carbohydrates 13.6g, Fiber 3g, Protein 30g, Sodium 525mg, Ca 328mg, Vit D 4mcg, Iron 4mg
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