Servings: 4 | Preparation time: 20 minutes | Cooking time: 25 minutes
Ingredients
- 4 medium zucchinis, halved lengthwise
- 2 tbsp olive oil (divided)
- 1 small onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ½ lb medium shrimp, peeled, deveined, and chopped into bite-sized pieces
- 1 tsp Cool Runnings garlic, pepper & herbs
- Salt and black pepper, to taste
- 1 cup shredded mozzarella cheese (or a blend of mozzarella and cheddar)
- 2 tbsp fresh parsley, chopped (for garnish)
Directions
1. Preheat oven to 375°F (190°C).
2. Slice zucchinis in half lengthwise and scoop out the centers with a spoon, leaving about ¼-inch thick shells. Set the zucchini flesh aside and place the hollowed boats on a baking sheet.
3. Brush the zucchini boats lightly with 1 tbsp olive oil, season with a pinch of salt and pepper, and bake for 10 minutes to soften slightly.
4. While they bake, chop the reserved zucchini flesh finely. Heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add onion, bell pepper, and garlic, and sauté for 3–4 minutes until softened.
5. Stir in the chopped zucchini flesh and cherry tomatoes. Cook for another 3 minutes, then add shrimp and season with Cool Runnings Garlic Pepper and Herbs Seasoning, plus salt and pepper to taste. Cook just until the shrimp turn pink, about 3 minutes. Remove from heat.
6. Spoon the shrimp and vegetable mixture evenly into the par-baked zucchini boats. Top with shredded cheese.
7. Return to the oven and bake for 12–15 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh parsley and serve warm.