- ½ c Cali’flour Foods Crusts pulsed into crumbs
- 4 large zucchini, halved lengthwise
- 1 T EVOO
- 1 t thyme leaves
- 2 T butter
- ¼ lb large shrimp, peeled and deveined
- 2 tomatoes, chopped
- 3 cloves garlic, minced
- ¼ c heavy cream
- ½ c shredded mozzarella cheese
- Juice of ½ lemon
- ¼ c grated Parmesan cheese
- Kosher salt and fresh ground pepper
- Freshly chopped parsley (for garnish)
Preheat oven to 350. Score zucchini (like you’re dicing an avocado) and scoop out the inside (save to use later). Place zucchini boats face up in a large baking dish. Drizzle with oil and season with salt, pepper and a sprinkle of thyme leaves. Bake until tender, about 20 minutes. Remove from oven.
On the stovetop, in a large skillet over medium heat, melt 1 T butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes. Remove from heat. When shrimp is cool, chop into bite-sized pieces. In the same skillet, add 1T of butter and add reserved zucchini pieces to cook 2 minutes. Then add garlic, cooking 1 minute. Add and mix together tomatoes, shrimp, cream, mozzarella cheese, and lemon juice; cooking until slightly reduced, 3 minutes. Fill zucchini boats with shrimp mixture and top with Cali’crumbs and Parmesan. Cook until cheese is bubbly, about 10 minutes. Remove from oven and serve garnished with parsley. Enjoy!