For the Zucchini Boats:

4 medium zucchini

1 tablespoon olive oil

½ teaspoon salt

¼ teaspoon black pepper

For the Shrimp Filling:

1 lb raw shrimp, peeled, deveined, and chopped

3 tablespoons butter

4 cloves garlic, minced

½ small onion, finely chopped

½ cup cherry tomatoes, finely chopped

½ teaspoon paprika

½ teaspoon Italian seasoning

¼ teaspoon red pepper flakes, optional

1 tablespoon fresh lemon juice

2 tablespoons fresh parsley, chopped

½ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

Salt and black pepper, to taste

Prepare the zucchini: Preheat the oven to 400°F (200°C). Wash the zucchini and slice each one in half lengthwise. Using a spoon, carefully scoop out the center, leaving about ¼ inch of zucchini around the edges. Chop the scooped zucchini flesh and set it aside.

Pre-bake the boats: Place the zucchini halves cut-side up on a lightly greased baking sheet. Brush them with olive oil and season with salt and pepper. Bake for 10 minutes to soften slightly.

Cook the shrimp filling: While the zucchini bakes, melt the butter in a large skillet over medium heat. Add the onion and cook for 2–3 minutes. Add the garlic and chopped zucchini flesh and cook for another 2 minutes.

Add the chopped shrimp, paprika, Italian seasoning, red pepper flakes, salt, and black pepper. Cook for 3–4 minutes, stirring occasionally, until the shrimp are just cooked through. Stir in the cherry tomatoes, lemon juice, and parsley. Remove from heat.

Stuff the zucchini: Spoon the garlic butter shrimp mixture evenly into the partially baked zucchini boats. Sprinkle mozzarella and Parmesan over the top.

Serve: Garnish with fresh parsley and an extra squeeze of lemon. Serve warm with a crisp salad, roasted vegetables, or crusty bread.