These Easy Shrimp Zucchini Boats Are Flavorful And Garlicky
Yum! These are healthy and delicious!
Not only are these shrimp-filled zucchini boats easy to make for lunch or dinner, but they’re also a great low-carb alternative to pasta, tacos or pretty much any other way you’d get your seafood fill. So whether you’re looking to switch up your desk lunch situation or feed your family come suppertime, these zucchini boats may just become the way you serve everything from now on.
The recipe for shrimp zucchini boats from Self Proclaimed Foodie will show you how to transform zucchini from a boring side dish to a delicious main course. Basically, all you have to do is cut your zucchini in half and carve out the center so you’re left with a hollow well. Coat the insides with oil and garlic herb seasoning and bake the zucchini in the oven until they’re softened.
Meanwhile, combine ingredients like shrimp and artichoke hearts together in a skillet and sauté them. After that, all you have to do is fill your zucchini boats with the shrimp filling and broil it all for about five minutes. Voila!
Serve alongside a salad, quinoa or more veggies, or just eat them on their own!
If you want to make these boats even more filling, you can also try this version from Give It Some Thyme, which has you stuff paella and chorizo into your zucchini boats alongside the shrimp.
To make the paella, you’ll need to cook bell pepper, poblano pepper, garlic cloves, arborio rice, chorizo and more in chicken stock. Once the rice is ready to eat, load up the zucchini boats with this filling and top it with shrimp. The end result? A super flavorful and hearty meal:
The best thing about zucchini boats is that you can fill them with practically anything! So, once you’ve gotten the hang of preparing them, you can start incorporating more zucchini into your dinner routine in different ways.
For instance, you can substitute zucchini boats on taco night without any complaints from the family thanks to this recipe for Mexican zucchini burrito boats from Making Thyme For Health.
This version loads up zucchini halves with brown rice, black beans, corn and plenty of cheese for a meal that’s got all the flavor you’d expect on Taco Tuesday:
There’s also this low-carb take on spaghetti from The Seasoned Mom, complete with ground beef, tomato sauce, bell pepper, basil and bread crumbs. You’ll want to get it into your weekly rotation as soon as possible:
There’s no going wrong with low-carb, delicious meal options like these. Who’s ready to start stuffing some zucchini?