4-larger zucchini, halved lengthwise
olive oil
salt & pepper
2 tbsp butter
1 lb medium or large shrimp
1/2 medium onion, finely chopped
2 medium tomatoes, chopped
2 tsp minced garlic
1/3 cup cream
1/3 cup grated Parmesan cheese
juice of 1/2 lemon
shredded mozzarella cheese
fresh chopped parsley
Score and scoop out zucchini to make zucchini “boats.” Reserve the scooped zucchini and drizzle boats with olive oil and add salt & pepper. Bake 25 minutes at 350. In a skillet over medium heat, melt butter and cook shrimp with salt & pepper for 2-3 minutes per side then remove shrimp. After 2-3 minutes add onion, the reserved zucchini, tomatoes and garlic….mix well and cook about 5 minutes. Stir in cream, Parmesan cheese and lemon juice. Cook until slightly reduced for about 3-5 minutes. Fill zucchini boats with shrimp mixture and top each boat with mozzarella. Bake another 10 minutes until cheese is bubbly and garnish with parsley.
