Tender roasted zucchini boats filled with juicy garlic butter shrimp, fresh herbs, creamy cheese, and savory Parmesan. This delicious low-carb dinner combines buttery garlic flavor with fresh zucchini and perfectly seasoned shrimp, all baked until golden, bubbly, and irresistible.

It’s an easy, protein-packed meal that’s perfect for weeknight dinners, healthy lunches, or a Mediterranean-inspired family meal!

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Course: Main Course / Dinner
Cuisine: Mediterranean-Inspired
Ingredients
For the Zucchini Boats

  • 4 medium zucchini
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon Italian seasoning
    For the Garlic Butter Shrimp Filling
  • 1 lb medium or large shrimp, peeled and deveined
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • ½ small red onion, finely diced
  • ½ red bell pepper, finely chopped
  • ½ cup zucchini flesh, scooped and chopped
  • ½ teaspoon smoked paprika
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes (optional)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste
    For the Creamy Cheese Topping
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons cream cheese, softened
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon lemon zest
    Optional Garnishes
  • Extra fresh parsley
  • Lemon wedges
  • A drizzle of garlic butter
  • A pinch of red pepper flakes
    Instructions
    Step 1: Prepare the Oven

Preheat your oven to 400°F (200°C).

Lightly grease a baking dish with olive oil or nonstick cooking spray.

Step 2: Prepare the Zucchini Boats

Wash and dry the zucchini. Cut each zucchini in half lengthwise.

Using a small spoon, carefully scoop out the center flesh, leaving approximately ¼-inch-thick edges to create zucchini boats.

Chop the scooped zucchini flesh and reserve it for the filling.

Arrange the zucchini halves in the prepared baking dish.

Brush with olive oil and season with salt, black pepper, and Italian seasoning.

Step 3: Pre-Bake the Zucchini

Bake the zucchini boats for 8–10 minutes to soften them slightly.

Remove from the oven and carefully drain any excess moisture from the zucchini.

Step 4: Prepare the Garlic Butter

Melt the butter in a large skillet over medium heat.

Add the minced garlic and diced red onion.

Cook for 1–2 minutes until fragrant and softened.

Be careful not to burn the garlic.

Step 5: Cook the Vegetables

Add the chopped red bell pepper and reserved zucchini flesh.

Cook for 3–4 minutes until the vegetables soften and most excess moisture evaporates.

Stir in smoked paprika, Italian seasoning, red pepper flakes, salt, and black pepper.

Step 6: Cook the Shrimp

Add the peeled and deveined shrimp to the skillet.

Cook for approximately 2–3 minutes per side, depending on size, until the shrimp turn pink and opaque.

Stir in lemon juice and fresh parsley.

Avoid overcooking because the shrimp will become tough.

Step 7: Make the Creamy Filling

Reduce the heat to low.

Add cream cheese and stir until melted and creamy.

Fold in half of the mozzarella and Parmesan cheese.

Mix gently until everything is combined.

Step 8: Stuff the Zucchini Boats

Spoon the garlic butter shrimp mixture evenly into each zucchini boat.

Make sure each boat gets plenty of shrimp, vegetables, and creamy garlic filling.

Step 9: Add the Cheese Topping

Sprinkle the remaining mozzarella and Parmesan cheese over the stuffed zucchini.

Add a little lemon zest and extra parsley for freshness.

Step 10: Bake Until Golden

Return the baking dish to the oven.

Bake for 10–12 minutes, until the cheese is melted and bubbly and the zucchini is tender.

For a golden top, broil for an additional 1–2 minutes, watching carefully.

Step 11: Garnish and Serve

Remove from the oven and let rest for 3–5 minutes.

Garnish with fresh parsley, lemon wedges, and a drizzle of garlic butter.

Serve warm and enjoy!
Nutrition Information
Estimated per serving, based on 4 servings. Values vary depending on shrimp size and cheese brands.
Nutrient Amount
Calories 340 kcal
Protein 32 g
Total Carbohydrates 10 g
Dietary Fiber 3 g
Net Carbs 7 g
Total Fat 20 g
Saturated Fat 11 g
Sugar 5 g
Sodium 620 mg

Nut Information & Allergens

  • Peanuts: Not included.
  • Almonds: Not included.
  • Walnuts: Not included.
  • Cashews: Not included.
  • Pecans: Not included.
  • Pistachios: Not included.
  • Tree Nuts: No tree nuts are required.
  • Shellfish: Contains shrimp.
  • Dairy: Contains butter, cream cheese, mozzarella, and Parmesan.
  • Gluten: Naturally gluten-free when all packaged ingredients are verified gluten-free.
  • Eggs: Not required in the recipe.
    Nut Allergy Note: This recipe contains no nuts as written. Always check cheese, butter, and seasoning labels for possible cross-contact warnings. For anyone with a shellfish allergy, shrimp must be completely omitted and replaced with a suitable alternative.
    Helpful Tips for the Best Results
  1. Choose fresh or properly thawed shrimp: Large shrimp give the best texture and flavor.
  2. Remove excess zucchini moisture: This prevents watery stuffed zucchini.
  3. Don’t overcook shrimp: Cook just until pink and opaque.
  4. Use freshly minced garlic: It gives the filling a much richer flavor.
  5. Add extra vegetables: Spinach, mushrooms, or cherry tomatoes make delicious additions.
  6. Make it spicy: Add extra red pepper flakes or cayenne pepper.
  7. Use fresh lemon: Lemon juice balances the richness of the garlic butter and cheese.
  8. Make it ahead: Prepare the zucchini boats and filling separately, refrigerate, and assemble before baking.
  9. Storage: Refrigerate leftovers in an airtight container for up to 2 days.
  10. Reheating: Warm in a 350°F (175°C) oven until heated through. Shrimp should reach 145°F (63°C).
    Questions & Answers (Q&A)
    Q1: Can I use frozen shrimp for this recipe?

Yes! Thaw frozen shrimp completely in the refrigerator, remove excess moisture, peel, and devein before cooking.

Q2: Do I need to peel the zucchini?

No. Keep the skin on because it helps the zucchini boats hold their shape during baking.

Q3: How do I prevent watery zucchini boats?

Pre-bake the zucchini and drain excess liquid. Also cook the filling until most of the vegetable moisture evaporates.

Q4: Can I make Garlic Butter Shrimp Stuffed Zucchini ahead of time?

Yes! Prepare the zucchini boats and filling separately. Store covered in the refrigerator and assemble shortly before baking.

Q5: Can I use chicken instead of shrimp?

Absolutely! Cooked diced chicken works well. Season it with garlic, paprika, lemon, and Italian herbs.

Q6: Is this recipe keto-friendly?

Yes! It is relatively low in carbohydrates and works well for many low-carb and keto-style meal plans.

Q7: Can I make this recipe without cream cheese?

Yes! Replace cream cheese with a little extra mozzarella or a few tablespoons of heavy cream.

Q8: What cheese works best for stuffed zucchini?

Mozzarella gives a stretchy, melty topping, while Parmesan adds a delicious savory flavor. You can also use provolone.

Q9: Can I make this recipe dairy-free?

Yes! Use dairy-free butter, cream cheese, and shredded cheese alternatives.

Q10: Can I freeze stuffed zucchini boats?

Freezing is not recommended because zucchini releases water after thawing and the shrimp texture may become less pleasant.

Q11: What should I serve with stuffed zucchini?

Serve with Mediterranean cucumber salad, cauliflower rice, roasted broccoli, lemon herb quinoa, or a fresh green salad.

Q12: How do I know when the shrimp are fully cooked?

Shrimp should be opaque and pearly throughout, with an internal temperature of 145°F (63°C).

Q13: Can I add spinach to the filling?

Definitely! Add 1 cup of fresh spinach to the skillet and cook until wilted before adding the shrimp.