September 15, 2019


  • 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)
Prepare Dish:
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!