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Stuffed Zucchini Boats
Stuffed Zucchini Boats with Cilantro Lime Shrimp are the best of summer in one bite! These Stuffed Zucchini Boats are loaded with juicy, fiesta seasoned shrimp, sweet corn, crunchy bell peppers, punchy red onions, spicy jalapenos all tossed with fresh lime juice and zesty cilantro. They are quick, easy, tangy, bright, refreshing, guilt-free, low-carb, and a healthier dinner the whole family will love! These Stuffed Zucchini Boats are the ideal use of summer zucchini but can also be made year-round – and you are going to want to make them year-round! I’ve also included lots of fun zucchini boat recipe variations, so read on! v
👥 4 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- knife
- bowl
- skillet
- pan
📝 Preparation Steps
1
Preheat oven to 400 degrees F. Lightly grease a 9x13 baking dish with nonstick cooking spray.
2
Trim the ends of the zucchini and slice in half horizontally. Score zucchini 1/4 inches from the edges with a knife then scoop out flesh using a teaspoon or melon baller, leaving 1/4” shell all the way around to create a “boat.” Reserve 1/2 cup chopped flesh to use later and save the rest for another use.
3
Place zucchini boats in baking dish and coat well with the olive oil. Sprinkle with freshly cracked salt and pepper. Cover with foil and bake zucchini for ⏱️ 25 minutes.
olive oil1 TablespoonFreshly cracked salt and peppersalt and pepper
4
Meanwhile, add all of the Shrimp Ingredients to a bowl and stir to combine. Let sit while you chop your veggies.
medium shrimp ( peeled and deveined)1 pound
5
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook ⏱️ 2-3 minutes per side, just until opaque and cooked through. Remove to a plate and chop off tails once cool enough to handle.
olive oil1 Tablespoonmedium shrimp ( peeled and deveined)1 pound
6
To the now empty pan (don’t clean), heat one tablespoon olive oil over medium high heat. Add onions, corn, zucchini and jalapenos and cook for ⏱️ 2 minutes. Add bell peppers, tomatoes, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook an additional ⏱️ 2 minutes or until veggies reach desired crisp tenderness. Add garlic and sauté ⏱️ 30 seconds.
olive oil1 Tablespoon
7
Add shrimp back to pan along with lime juice and cilantro. Season with additional salt and pepper to taste.
medium shrimp ( peeled and deveined)1 poundminced cilantro3 TablespoonsFreshly cracked salt and peppersalt and pepper
8
Divide shrimp mixture between zucchini boats and garnish with Cotija cheese and additional cilantro if desired. Serve immediately.
medium shrimp ( peeled and deveined)1 poundCotija cheese (optional for garnish)minced cilantro3 Tablespoons
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