One cozy Sunday, I decided to try something different for dinner: shrimp zucchini boats. I was looking for an easy zucchini recipe that combined fresh flavors with a bit of elegance while keeping it family-friendly. The outcome was a huge hit—tender shrimp and a creamy, garlicky filling nestled in baked zucchini, topped with just the right amount of melted cheese. Even my picky eaters couldn’t resist! If you’re craving a delicious, unique dinner that feels special without too much fuss, this shrimp zucchini recipe is the one to try. It’s one of the best shrimp zucchini boat recipes, perfect for any occasion!

What Makes My Shrimp-Stuffed Zucchini Boats Recipe Unique?

My version of shrimp-stuffed zucchini boats brings a delightful twist to the typical zucchini boat recipe. This dish combines fresh, juicy shrimp with a garlicky, creamy filling inside tender zucchini, creating a perfectly balanced low-carb meal. While many shrimp zucchini recipes use traditional Italian seasoning, I like to add a dash of smoked paprika and a sprinkle of lemon zest to enhance the natural sweetness of the shrimp. It’s a simple addition, but it truly elevates these stuffed zucchini boats. Plus, they’re customizable—perfect for keto dieters or those who love easy zucchini recipes with extra veggies!

Ingredients List for Shrimp-Stuffed Zucchini Boats Recipe

4 medium zucchinis – halved lengthwise and scooped out, leaving a thin shell
1 lb (450g) shrimp – peeled, deveined, and roughly chopped
1 tbsp olive oil
2 cloves garlic – minced
½ cup red bell pepper – finely diced
½ cup mushrooms – finely diced (optional, for extra flavor)
1 tbsp fresh lemon juice
1 tsp smoked paprika
½ tsp black pepper
½ tsp salt
¼ tsp red pepper flakes – optional, for a slight kick
¼ cup fresh parsley – chopped, plus extra for garnish
½ cup shredded mozzarella cheese – for a melted, golden top
¼ cup grated Parmesan cheese
1 cup cooked quinoa or rice – optional, for a heartier shrimp zucchini boat recipe with rice

Substitutions and Variations

One of the best parts of this shrimp zucchini recipe is its versatility! Here are some ways to adapt it to your preferences:

Swap the shrimp: If you’re not a fan of shrimp or have a shellfish allergy, cooked chicken pieces or turkey sausage make a great substitute, keeping it as a delicious stuffed zucchini recipe.
Make it dairy-free: Use dairy-free shredded cheese or skip the cheese entirely and use a breadcrumb topping mixed with olive oil and herbs for a crunchy finish.
Add grains: Add quinoa or rice for a version of shrimp zucchini boat recipes with rice if you want a more substantial dish.
More veggies: If you love extra veggies, consider adding diced tomatoes, spinach, or even squash to the filling for added flavor and texture.

Shrimp-Stuffed Zucchini Boats Step-by-Step Cooking Instructions

Step 1: Prepare the Zucchini

Preheat your oven to 400°F (200°C). Slice the zucchinis in half lengthwise and scoop out the center, leaving about a ¼-inch-thick shell. Save the scooped-out flesh for later, as we’ll be adding it to our garlicky shrimp filling.

Step 2: Cook the Shrimp Filling

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Then, add the chopped shrimp and cook until they just turn pink, about 2-3 minutes. Remove the shrimp from the skillet and set aside. This garlic shrimp and vegetable mix will be the filling for our stuffed zucchini.

Step 3: Sauté the Vegetables

In the same skillet, add the diced red bell pepper, mushrooms (if using), and the scooped-out zucchini flesh. Sauté until the vegetables are tender and any liquid has evaporated, about 5 minutes.

Step 4: Combine the Filling

Return the shrimp to the skillet and stir in the lemon juice, smoked paprika, black pepper, salt, red pepper flakes (if using), and chopped parsley. Mix well and cook for an additional minute to let the flavors combine. This garlicky shrimp zucchini filling is a perfect mix of flavors.

Step 5: Fill the Zucchini Boats

Place the zucchini halves in a baking dish. Spoon the shrimp filling into each zucchini boat, filling them generously.

Step 6: Add the Cheese Topping

Top each zucchini boat with a sprinkle of mozzarella and Parmesan cheese. This will create a bubbly, golden top layer, making these stuffed zucchini boats extra tempting.

Step 7: Bake

Bake in the preheated oven for 15-20 minutes or until the zucchini is tender and the cheese is melted and golden.

Step 8: Garnish and Serve

Remove from the oven, let cool slightly, then garnish with extra chopped parsley for a burst of color. These baked shrimp zucchini boats are now ready to serve!

Common Mistakes to Avoid While Preparing Shrimp Zucchini Boats

Overcooking the shrimp: Shrimp cook quickly, so make sure to remove them from heat once they turn pink to prevent them from becoming rubbery.
Skipping the pre-salting of zucchini: Zucchini can release water during cooking. Lightly salting and patting them dry before baking helps reduce excess moisture, making the zucchini boats less soggy.
Not using fresh garlic: Fresh garlic adds so much depth, especially in garlicky shrimp recipes. Avoid garlic powder if you can—fresh is best in this dish!

Shrimp Zucchini Boats Serving and Presentation Tips

Presentation is key with these shrimp zucchini boats! For a polished look, sprinkle some extra chopped parsley or a light dusting of smoked paprika on top for color. Serve them on a white platter or a rustic wooden board, which really complements their natural colors and gives a cozy, homey feel.

How to Serve Shrimp Zucchini Boats

These shrimp zucchini boats are a complete meal on their own but pair wonderfully with a light side dish. Consider serving them with a side of quinoa salad, a simple mixed green salad with a lemon vinaigrette, or even a bowl of creamy tomato soup. They’re also a great addition to a larger spread, making them one of the best shrimp zucchini boat recipes for entertaining!

Extra Recipe Tips for Shrimp-Stuffed Zucchini Boats

Make Ahead: You can prepare the shrimp filling a day in advance and store it in the refrigerator. Just fill the zucchini boats and bake when you’re ready to serve.
Storage: Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat in the oven at 350°F (175°C) until warmed through.
Freezing: While these boats are best fresh, you can freeze them. Prepare them fully but don’t bake. Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container. When ready to enjoy, bake directly from frozen, adding about 5-10 minutes to the baking time.

FAQs

Can I use frozen shrimp? Yes, just make sure to thaw and drain them well before using.
Can I make this dish without cheese? Absolutely! Try topping with seasoned breadcrumbs for a crunchy, cheese-free option.
How do I keep the zucchini from getting soggy? Lightly salt the zucchini boats, let them sit for a few minutes, and pat them dry before filling. This will help reduce moisture during baking.
Is this recipe keto-friendly? Yes, it’s naturally low in carbs, especially if you skip the rice or quinoa, making it ideal for anyone looking for shrimp zucchini boats keto options.

Final Thoughts

Shrimp-stuffed zucchini boats are one of those recipes that hit all the right notes: they’re light, satisfying, and packed with flavor. This healthy shrimp zucchini boat recipe brings together simple ingredients for a wholesome meal that feels restaurant-worthy, yet is easy enough for a family dinner. I hope you enjoy these garlicky shrimp zucchini boats as much as we do. They’re a reminder that a little creativity can turn an ordinary night into something memorable. Give this recipe a try, and let it become a new favorite in your home!