Ingredients
For the Zucchini:
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4 medium zucchini, halved lengthwise
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1 tbsp olive oil
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¼ tsp salt
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¼ tsp black pepper
For the Shrimp Filling:
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1 lb (450g) raw shrimp, peeled & deveined, chopped
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2 tbsp olive oil or butter
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4 cloves garlic, minced
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½ cup onion, finely diced
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½ cup bell pepper, diced
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½ tsp paprika
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½ tsp Italian seasoning
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¼ tsp red pepper flakes (optional)
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Salt & pepper, to taste
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1 tbsp lemon juice
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¼ cup fresh parsley or basil, chopped
Topping Options:
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½ cup shredded mozzarella or Parmesan
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¼ cup feta cheese (optional but amazing!)
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Extra herbs for garnish
👩🍳 Instructions
1️⃣ Prepare the Zucchini Boats
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Preheat oven to 400°F (200°C)
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Scoop out the center of each zucchini, leaving a shell
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Brush with olive oil, sprinkle with salt & pepper
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Bake 10 minutes to soften slightly
2️⃣ Cook the Shrimp Filling
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Heat olive oil in a skillet over medium heat
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Sauté onion & bell pepper until soft
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Add garlic, cook 30 seconds
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Stir in shrimp, paprika, Italian seasoning, red pepper flakes
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Cook 2–3 minutes until shrimp turns pink
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Add lemon juice & herbs, remove from heat
3️⃣ Assemble the Boats
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Fill each zucchini boat generously with shrimp mixture
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Top with cheese of choice
4️⃣ Bake
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Return to oven and bake 12–15 minutes
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Broil 1–2 minutes for golden, bubbly cheese
🌿 Serving Ideas
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Pair with a fresh Greek salad
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Serve over cauliflower rice or quinoa
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Drizzle with garlic yogurt sauce or tzatziki
⭐ Tips for Best Results
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Don’t overcook shrimp—they stay juicy when baked just until pink
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Scoop zucchini gently to prevent breaking
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Use pre-cooked shrimp only if short on time (add last)
❓ Q & A
Q: Can I make this ahead of time?
Yes! Assemble, cover, and refrigerate up to 24 hours before baking.
Q: Can I make it dairy-free?
Absolutely—skip cheese or use dairy-free alternatives.
