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How To Make Shrimp Zucchini Boats
Enjoy a fun and tasty way to consume your dose of veggie with these zucchini boats. They’re filled with juicy shrimp, hearty artichokes, and parmesan.
Serves:
Ingredients
- 3large zucchini
- 1tbspgarlic herb seasoning,divided
- 1tspolive oil,or olive oil spray
- 4tbspbutter,divided
- 1lbraw shrimp,shell and tail removed, deveined
- 1tbsplemon juice
- ¼cupartichoke hearts,marinated, chopped
- 3clovesgarlic,minced
- ½cupparmesan cheese,grated
Instructions
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Slice each zucchini in half lengthwise. Scoop out the center in order to create a well. Roughly chop and save all of the zucchini that for later.
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Spray or brush zucchini boats with olive oil. Sprinkle them with about a half teaspoon of the garlic herb seasoning.
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Heat a grill over medium high heat and set the oiled zucchini boats cut side down. grill for about 5 minutes without turning in order to seal. Alternatively, bake in a 450-degree F oven, cut side down, for 5 to 10 minutes. Set aside.
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In a large skillet over medium high heat, melt 2 tablespoons of butter.
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Add shrimp to hot melted butter. Add remaining garlic herb seasonings as well as 1 tablespoon lemon juice. Allow to cook until bottom side starts to turn golden brown, turn and cook for another minute. Transfer to a bowl and set aside.
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In same pan melt remaining 2 tablespoons of butter. Add remaining zucchini and artichoke hearts. Cook until soft, about 5 minutes. Add garlic and saute for another 1 to 2 minutes.
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Place grilled zucchini boats on a baking sheet. Fill with cooked zucchini filling. Tear each shrimp into smaller pieces and place on top of zucchini filling. Top with grated parmesan cheese.
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Heat under broiler until cheese turns golden brown. Serve warm.
Nutrition
- Calories: 224.25kcal
- Fat: 12.61g
- Saturated Fat: 7.24g
- Trans Fat: 0.31g
- Monounsaturated Fat: 3.56g
- Polyunsaturated Fat: 0.72g
- Carbohydrates: 7.56g
- Fiber: 2.24g
- Sugar: 4.33g
- Protein: 22.14g
- Cholesterol: 150.49mg
- Sodium: 283.75mg
- Calcium: 237.52mg
- Potassium: 683.11mg
- Iron: 1.50mg
- Vitamin A: 107.62µg
- Vitamin C: 31.55mg
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