• Cooking Time: 35
• Servings: 4
• Preparation Time: 10
• 4 large zucchini, halved lengthwise
• 1 tbsp. extra-virgin olive oil
• 1 tsp. thyme leaves
• 2 tbsp. butter
• 3/4 lb. large shrimp, peeled and deveined
• 2 tomatoes, chopped
• 3 cloves garlic, minced
• 1/4 c. heavy cream
• 1/4 c. grated Parmesan
• Juice of 1/2 lemon
• 1 c. shredded mozzarella
• Freshly chopped parsley, for garnish

1. Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) 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. Garnish with more Parmesan and parsley.

This is a easy healthy recipe for shrimp, garlic, and zucchini lovers. Submitted by: "Amanda Blome"