Lemon, Thyme, Shrimp & Bacon Zucchini Boats

Name: Lemon, Thyme, Shrimp & Bacon Zucchini Boats
Yield: 4
Ingredients: 4 large zucchini, halved lengthwise; 1 tsp extra virgin olive oil; 1 bunch of fresh thyme sprigs; 2 Tbsp fresh thyme leaf; 2 Tbsp butter; 3/4 mg large shrimp, peeled and deveined; 2 mm tomatoes, chopped; 4 bnch minced garlic; 1/4 c heavy cream; 1/4 c grated parmesan; 1 Tbsp lemon zest; juice from half a lemon; 1 c shredded mozzarella; 3 c fresh spinach; 1/2 mg bacon, uncooked; 1 tsp garlic powder; freshly chopped parsley, for garnish

Lemon, Thyme, Shrimp & Bacon Zucchini Boats

0 mins

Total time

4

Serving

17

Ingredients

Enable cook mode

Ingredients

large zucchini, halved lengthwise

tspextra virgin olive oil

bunch of fresh thyme sprigs

Tbspfresh thyme leaf

Tbspbutter

³⁄₄

mglarge shrimp, peeled and deveined

mmtomatoes, chopped

bnchminced garlic

¹⁄₄

cheavy cream

¹⁄₄

cgrated parmesan

Tbsplemon zest

juice from half a lemon

cshredded mozzarella

cfresh spinach

¹⁄₂

mgbacon, uncooked

tspgarlic powder

freshly chopped parsley, for garnish

Directions

Step 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 (skin side down) and drizzle all over with oil. Season with salt, pepper and half of the fresh thyme leaves (1tbsp). Add some extra thyme sprigs on top of each zucchini. Bake until tender, about 20 minutes.

Step 2

In a large skillet over medium heat, melt butter. Add shrimp and season with salt, pepper, garlic powder, and the rest of the fresh thyme leaves (1tbsp). Cook until pink and cooked through, 3 to 4 minutes, then remove from heat. When cool enough to handle, remove the tails and chop into bite-size pieces.

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