Tonight’s recipe: Healthy Shrimp Zucchini Boats! This dish will have you sailing through oceans of flavor. (See what I did there?!) First, cut your zucchini long ways and scrape out some of the center to create your “boat”. Preheat the oven to 350 and season the zucchini with olive oil, salt and cayenne- for some heat! Pop these in the oven to start cooking. If you want a smokey char on your zucchini, stick them face down on the grill first!
On the stove top, heat some olive oil in a saute pan. Add some chopped asparagus, cauliflower florets, garlic, lemon juice, salt, and pepper. Cook this until veggies are JUST tender (but not soggy!). At this point the garlic has become fragrant and the oil has cooked away. Take the zucchini boats out of the oven and fill your boats with this delicious veggie mixture. Pop it all back in the oven to stay warm and continue cooking together.
Now, its time to work with the shrimp! I chose raw, peeled, jumbo shrimp from my grocery store for this dish. Heat some oil in your saute pan. Coat the shrimp on both sides with a paprika, salt, pepper, thyme, cracked rosemary, and chipolte rub. Add them to the hot pan for 2-3 minutes with some lemon juice, flipping them when they begin to turn pink. Turn the heat off when they looked JUST cooked through. You do not want to overcook these babies!
It’s time to finish off your boats! Top the stuffed zucchini boats with the shrimp, chopped green onion, lemon zest, fresh basil, and a squeeze of lemon juice. Enjoy!
*Feel free to add cheese to this dish for a creamier texture!