Shrimp and garlic zucchini boats

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  4 large or 1.29kg

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

• Butter

  Unsalted

  2 tbsp or 28g

• Shrimp

  Crustaceans, mixed species, raw

  12 oz or 340g

• Tomatoes

  Orange, raw

  1 tomato or 111g

• Garlic

  Raw

  3 cloves, minced or 9g

• Heavy whipping cream

  Fluid

  ¼ cup, fluid or 60g

• Parmesan cheese

  Grated

  ¼ cup or 25g

• Lemon juice

  Raw

  2 tbsp or 30g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

Directions

1. Preheat oven to 350°. Cut zucchini in half and scoop out insides to use later. Place zucchini boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme leaves on top. Bake until tender, about 20 minutes.
2. In a large skillet over medium heat, melt butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes. Remove from heat and when cool enough to handle, chop into bite-size pieces. Return shrimp to skillet then stir in reserved zucchini, tomatoes, and garlic and cook until fragrant, 1 minute more. Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes.
3. Fill zucchini boats with shrimp mixture and top with mozzarella. Cook until cheese is bubbly, about 10 minutes more.