Shrimp Scampi Zucchini Boats

5 from 12 votes

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

Cook Time 30

Total Time 45

Servings zucchini boats

Calories 98

Author Jessica Kwon

Ingredients

3 large zucchini
1 tablespoon 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 tablespoon fresh parsley minced
Cooking oil
Fresh lemon juice
Salt and pepper to taste

US Customary - Metric

Instructions

Preheat the oven to 400°F.
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.
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.
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.
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.
To a large bowl, add shrimp, tomatoes, parsley, and cooked vegetable mixture. Season with ½ teaspoon salt and ¼ teaspoon pepper. Stir to combine.
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.
Finish with a generous squeeze of fresh lemon juice.

Notes

To make this dairy-free, replace the butter with olive oil.
You can leave out the white wine, if preferred. Just add a little more lemon juice at the end.
Instead of initially roasting the zucchini, you can grill them. Brush with butter, season with salt and pepper, and grill over direct heat cut-side down for 5 minutes.
If your zucchini keeps falling over, slice a small sliver off the bottom to make it flat and sturdy.
Store leftovers in air-tight container in the fridge for up to 4 days.

Nutrition