Fresh garden veggies are what summer is made for. Eating fresh and in season not only tastes amazing but is so enjoyable.
I’m sure everyone is well acquainted with the zucchini ‘boat‘ idea. Basically zucchini sliced in half lengthwise, hollowed out and filled with whatever you choose. I think incorporating the zucchini you scoop out into the filling is a good idea. This versatile veggie takes on the flavor of whatever your cooking, so the possibilities are endless.
For this recipe, I’m keeping it simple and filled the zucchini boats with rice and succulent pieces of marinated shrimp then topped them with parmesan cheese. I find the best zucchini to use is a medium size, about 8-10 inches in length. Zucchini that is smaller than that really tastes the best but should be saved for other recipes because their not big or sturdy enough to hold the filling. Those super large zucchinis are best for grating to add to baked goods like bread and muffins.
It seems like just about the time you think you made everything possible with this veggie, one more idea pops up. Yay zucchini!
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- 340 gm WILD, jumbo shrimp, peeled & deveined
- 2 Tbsp EACH soy sauce & honey
- 1/4 cup water
- 1/2 tsp ground ginger
- 1/4 tsp garlic powder
- 1 cup Arborio rice
- 2 cups chicken broth
- 2 zucchini (about 8-inches in length)
- 1 Tbsp butter, melted
- 1/2 tsp garlic powder
- 50 gm Parmesan, grated
Ingredients
Marinade for Shrimp
Rice
Zucchini
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- In a container with a lid, place cleaned shrimp & remaining marinade ingredients. Allow to marinate for at least 30 minutes.
- Cook rice in chicken broth until tender.
- Slice zucchinis in half lengthwise; scoop out centers, leaving 1/8-inch thick shells. Place in a 9 x 13-inch baking dish.
- Chop zucchini flesh that was scooped out of centers. In a large skillet, melt butter; add chopped zucchini & sauté until tender crisp. Remove from heat & add cooked rice, garlic powder & some of the parmesan.
- Preheat oven to 400 F.
- Fill hollowed shells with rice mixture. Drain shrimp & place on top of rice mixture. Drizzle marinade over top of shrimp boats. Sprinkle with remaining parmesan.
- Bake 20-25 minutes or until shrimp is cooked & zucchini is tender crisp.
