Shrimp Zucchini Boats
Shrimp Zucchini Boats are a cozy comfort food classic: juicy shrimp, tender zucchini, and a blanket of melty cheese, all baked together in one easy, feel-good dish. The aroma of bubbling mozzarella and garlicky shrimp fills the kitchen, while every bite is golden, creamy, and just the right amount of crispy on top.
I first made these on a rainy weeknight, craving something that tasted both light and deeply satisfying like the meals my mom used to make after school. What makes this recipe extra special is the way it gives you creaminess and flavor without heaviness, plus it comes together in under an hour with just a handful of simple ingredients. If you crave meals that feel nourishing and truly homey, you’re going to love making these next.
Why You’ll Love These Zucchini Boats
- Classic comfort, reimagined – This cozy dish takes all the warmth of a cheesy baked casserole and makes it lighter, fresher, and perfect for any night of the week.
- Bursting with flavor and texture – Think juicy shrimp, tender zucchini, melty mozzarella, and a sprinkle of bright herbs every bite is creamy, crispy, and just a little bit golden.
- Weeknight-friendly and crowd-pleasing – Whether it’s a cozy dinner for two or a family gathering, these boats come together quickly and feel a little special without any fuss.
- Feel-good comfort that’s nourishing, too – You get all the creamy, satisfying vibes with plenty of veggie goodness and lighter ingredients that leave you feeling great.
- Made to bring people together – Every pan of Shrimp Zucchini Boats invites conversation, laughter, and that feeling of home around your table.
Ingredients You’ll Need
- Fresh zucchini: The heart of your boats choose firm, medium zucchinis for the best texture and easy stuffing.
- Peeled shrimp: Tender, juicy shrimp bring a sweet pop of flavor go for raw, peeled, and deveined to keep things simple.
- Garlic: Minced fresh garlic infuses everything with a cozy, warming aroma that fills your kitchen as you cook.
- Shredded cheese: Mozzarella melts into bubbly, golden goodness; feel free to use plant-based cheese for a dairy-free option.
- Olive oil: Adds richness and helps both the shrimp and zucchini roast up with a subtle, buttery finish.
- Fresh herbs: Parsley or basil brighten up every bite with vibrant color and garden-fresh flavor.
- Paprika: A gentle sprinkle lends smoky, earthy depth without overwhelming the other flavors.
- Optional swaps: Try crab, cooked chicken, or roasted veggies to mix things up. For gluten-free, swap in your favorite gluten-free breadcrumbs or plant-based cheese the recipe is flexible to fit your mood.
How to Make Shrimp Zucchini Boats
- Prep the Zucchini
Slice your zucchini in half lengthwise, then carefully scoop out the tender centers to create shallow boats just deep enough to hold that luscious filling but with sturdy, crisp edges. - Sauté Shrimp and Garlic
Heat a swirl of olive oil in a skillet. Toss in minced garlic and enjoy the cozy aroma as it sizzles. Add your shrimp, cooking just until they turn a pale pink and curl softly. - Flavorful Filling
Chop the scooped zucchini flesh and stir it into the skillet, along with your favorite fresh herbs, a sprinkle of paprika, and a hint of salt and pepper. Let everything get warm and well-mingled.
- Stuff and Top
Generously spoon the shrimp mixture into each zucchini boat. Rain a layer of shredded mozzarella on top don’t be shy, this is where the magic happens! - Bake to Golden Perfection
Nestle the filled zucchini onto a baking sheet and bake until the cheese is bubbly and gloriously golden, and the shrimp is tender. (You’ll know it’s time when your kitchen smells irresistible!)
For extra shrimp inspiration, check out our Marry Me Shrimp Pasta.
Tips for the Best Results
- Sauté Shrimp Gently: For the juiciest shrimp, cook just until they turn pink and opaque. Overcooked shrimp can get rubbery turn off the heat as soon as they curl up and look bright.
- Golden Cheesy Topping: Broil right at the end for a bubbly, golden finish, but watch closely! A minute or so under the broiler makes the cheese irresistible melty in the middle, crisp on the edges.
- Prep Ahead with Ease: Assemble your zucchini boats up to the baking step, cover, and chill in the fridge. When you’re ready, bake straight from cold for cozy weeknights or easy entertaining.
- Zucchini Texture Matters: Don’t scoop too much flesh; leaving a sturdy shell keeps everything from getting soggy, and makes for a tender-crisp bite.
- Layer Flavors: Sautéing garlic and shrimp with herbs upfront means every bite is infused with rich, aromatic flavor your kitchen will smell amazing!
Variations You Can Try
- Craving something different? Swap out the shrimp for tender, shredded chicken or even flaky crab for a delicious twist. Roasted veggies like bell peppers or mushrooms also make these boats hearty and beautiful.
- Mediterranean flair, anyone? Sprinkle in crumbly feta, sliced olives, or sun-dried tomatoes for a tangy, briny punch that pairs so well with juicy zucchini.
- Dairy-free and gluten-free options are a breeze just use your favorite plant-based cheese and gluten-free breadcrumbs for the topping. All the comfort, none of the worry.
- Bring the heat! Add a touch of smoked paprika or crushed red pepper for a little kick, or mix in a spoonful of pesto for classic Italian coziness.
- Love shrimp recipes? For another cozy seafood favorite, pop over to my Florida Shrimp Pie for more inspiration.
How to Store Leftovers
- Fridge: Place any leftover Shrimp Zucchini Boats in an airtight container and refrigerate. They’ll taste freshest if enjoyed within a day or two, keeping the zucchini tender but not mushy.
- Freezer: For longer storage, arrange the cooled boats in a single layer in a freezer-safe container. Freeze up to one month, but know the zucchini may soften more when thawed.
- Best Containers: Use shallow glass or BPA-free plastic containers to prevent crowding and help maintain that cheesy, melty top.
- Reheating: Warm leftovers gently in the oven to revive the crisp topping. Microwaving is handy but can make the zucchini soft and the shrimp a bit chewy.
- Keep Things Tender: Add a tiny splash of water before reheating and cover with foil to help the shrimp stay juicy without drying out.
Perfect Pairings
- Buttery rice pilaf: The subtle nuttiness of a fluffy rice pilaf is perfect for soaking up the garlicy, herby juices from your shrimp zucchini boats.
- Simple leafy salad: Toss crisp greens with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of sea salt for a bright, fresh contrast.
- Crusty artisan bread: Use thick slices of warm, crusty bread to swipe every last bit of melty cheese and tender zucchini from your plate.
- Herbed yogurt dip: Serve a tangy yogurt or tzatziki sauce on the side for dipping and an extra burst of herby freshness.
- Sprinkle of fresh basil or parsley: Add a finishing touch of chopped herbs for color and a burst of garden-fresh flavor.
- Chili oil or red pepper flakes: If you love a little kick, keep a small dish of chili oil or plenty of red pepper flakes nearby for drizzling over each bite.
Shrimp Zucchini Boats
These Shrimp Zucchini Boats are a lighter take on classic comfort food. Juicy shrimp, tender zucchini, melty mozzarella, and fresh herbs come together in an easy, crowd-pleasing dish that’s perfect for weeknights or special dinners.
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Halve each zucchini lengthwise and scoop out some flesh, leaving about half an inch.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add shrimp to the skillet and cook until pink, about 3-4 minutes.
- Stir in the scooped zucchini flesh, herbs, paprika, salt, and pepper; cook for an additional 2-3 minutes.
- Generously fill each zucchini half with the shrimp mixture and top with mozzarella cheese.
- Place stuffed zucchinis on a baking sheet and bake for 15-20 minutes or until golden brown.
Nutrition
Notes
For best results, sauté shrimp until just pink to avoid overcooking. Broil for a minute at the end for a golden, bubbly cheese topping. To prep ahead, assemble boats and refrigerate before baking. Variations: Swap shrimp for crab, chicken, or veggies; add feta, olives, or sun-dried tomatoes for a Mediterranean flair; plant-based cheese for dairy-free. Store leftovers in the fridge for up to 2 days, or freeze for up to 1 month. Reheat gently in the oven for best texture. Serve with rice pilaf, salad, or crusty bread, and garnish with extra herbs or a dash of chili flakes for heat.
Tried this recipe?
Let us know how it was!Can I make Shrimp Zucchini Boats ahead of time?
Absolutely! You can assemble the boats up to the baking step and simply refrigerate them. When you’re ready, just pop them in the oven no need to let them warm up. This makes weeknight dinners or casual gatherings feel a little extra cozy and stress-free.
What can I use instead of shrimp in zucchini boats?
No worries if shrimp isn’t your thing! Shredded rotisserie chicken, flaky crab, or even sautéed mushrooms make delicious fillings. Feel free to play with your pantry these boats welcome your favorite flavors and add-ins, letting you get creative with what you have on hand.
How do I keep zucchini boats from getting soggy?
The secret is leaving a sturdy shell when scooping the zucchini, so your boats stay crisp-tender, not watery. Also, don’t overbake just cook until the cheese is melty and golden. A quick broil at the end adds crispness and keeps everything beautifully textured.
Can I freeze shrimp zucchini boats after baking?
Yes, you can freeze them once cooled. Lay the boats in a single layer in a freezer-safe container. When reheating, use the oven (not the microwave) for best texture, though keep in mind the zucchini will soften more after freezing still tasty, just a bit more tender.
