Garlicky Stuffed Zucchini with Shrimp

Seriously so yummmmm. Made this with my mom during recent visit and we all adored it! 10+/10! We forgot the thyme, which didn't seem to detract from the taste at all (will update when making this again; there will be a next time for sure!)

Original recipe credit: https://www.delish.com/cooking/a22258670/garlicky-shrimp-zucchini-boats-recipe/

(note: you may need a subscription to access the original recipe, depending on how many Delish recipes you have clicked on previously/recently)

Recipe below contains my modifications.

Ingredients:

4 large zucchini (if you use smaller ones, you may end up with leftover filling)

1 T. olive oil

salt

pepper

1 tsp. fresh thyme leaves (see note above)

2 T. butter, divided

3/4 lb. large shrimp, peeled & deveined (I think we accidentally used a full pound)

2 tomatoes, chopped

1/2 T. bottled minced garlic (you can use 3 cloves fresh instead)

1/4 c. heavy cream

1/4 c. freshly grated Parmesan (ours was more like finely shredded, still worked fine), plus additional for topping, if desired (we did :))

juice of 1/2 of a medium lemon

~ 1 c. shredded mozzarella (we did not measure)

Directions:

1. Heat oven to 350°F. Halve the zucchinis lengthwise, then scoop out the insides with a small spoon, leaving a 1/4" thick cavity. Chop the zucchini pulp and reserve.

2. Place zucchini boats on a baking tray (or in a baking dish). Brush insides of boats with olive oil, then season with salt and pepper. Sprinkle the thyme over them. Transfer to oven and bake until tender (around 20 min.)

3. Meanwhile, melt 1 T. of the butter in a large skillet over medium heat. Add shrimp, season with salt and pepper. Cook until pink/cooked through (around 3-4 min). Remove from heat, let cool, then chop.

4. Return skillet to medium heat and add the remaining 1 T. of butter. Once melted, stir in the reserved zucchini pulp, tomatoes, and garlic. Season with salt and pepper. Cook for around 2-3 min.

5. Stir in the cream, Parmesan, and lemon juice. Cook until slightly reduced (around 3 min). Remove from heat and fold in chopped shrimp.

6. Fill zucchini boats with shrimp mixture, then top with mozzarella. Transfer to oven and bake for 10 minutes.

7. Remove from oven and serve, garnished with additional Parmesan (if desired). Enjoy!