Garlic Butter Shrimp Stuffed Zucchini is a weeknight answer to the question of what to do with a glut of summer squash. You scoop the flesh, chop it, and fold it into a garlic butter shrimp mix that bakes inside the shells. The result holds its shape and tastes of the sea and the garden at once.
I weigh everything because zucchini varies wildly in water content. A 900 g squash can hide 100 g of extra moisture, which turns the filling soupy. Salting and blotting fixes that, and it takes eight minutes you can spend preheating the oven.
The shrimp go in raw and finish in the oven. They cook in the residual heat of the filling, so they stay tender instead of turning to rubber. Watch for opaque pink curls and pull the tray.
Why You'll Love This Recipe
About the Ingredients
3 medium zucchini, about 900 g total (3 cups scooped flesh reserved)
Look for firm, narrow squash about 20 cm long; wider ones have seedy, watery centers. Substitute yellow summer squash if zucchini is out of season.
450 g (1 lb) raw medium shrimp, peeled and deveined
Buy frozen raw shrimp and thaw overnight in the fridge for better value and texture. Avoid pre-cooked shrimp, which turn rubbery in the oven.
60 g (4 tbsp) unsalted butter, divided
Use European-style butter with higher fat for a richer garlic butter. Salted butter works, but reduce the added salt to a pinch.
20 g (4 cloves) garlic, minced
Fresh garlic only here; jarred garlic tastes metallic when baked. A microplane gives the finest, most even mince.
80 g (1 cup) panko breadcrumbs
Panko stays crisp where fine dry crumbs go soggy. For gluten-free, use crushed gluten-free crackers in the same weight.
40 g (1/2 cup) grated Parmesan, plus 15 g (2 tbsp) for topping
Freshly grate it; pre-shredded Parmesan contains anti-caking starch that clumps. Pecorino Romano is a sharper substitute.
15 g (3 tbsp) fresh parsley, chopped
Flat-leaf parsley has more flavor than curly. Substitute 5 g (1 tbsp) fresh dill for a different, brighter profile.
15 ml (1 tbsp) olive oil
Regular olive oil is fine for roasting; no need for expensive extra virgin. Avocado oil works if you prefer a neutral taste.
3 g (1/2 tsp) fine sea salt, plus more for salting the zucchini
Fine sea salt dissolves evenly into the filling. Kosher salt is coarser, so use 4 g (1 tsp) instead.
1 g (1/4 tsp) freshly ground black pepper
Grind to order for aroma. A pinch of red pepper flakes adds heat if your family likes it.
1 g (1/4 tsp) smoked paprika
Smoked paprika adds depth without heat. Sweet paprika is a milder substitute; skip hot paprika for kids.
1 large egg, about 50 g, beaten
The egg binds the panko and shrimp mix so it does not crumble. A flax egg (5 g ground flax plus 30 ml water) works as a binder substitute.
Tips & Tricks
Salt and Blot the Shells
Sprinkle the hollowed zucchini with salt and rest them cut-side down for 10 minutes, then blot; skipping this is the top cause of watery boats.
Do Not Overbake the Shrimp
Pull the pan when shrimp are just opaque and curled into loose C shapes; tight O shapes mean overcooked.
Dry the Reserved Flesh
Squeeze the chopped zucchini flesh in a clean towel before adding it to the filling, or the panko will absorb water and turn mushy.
Season the Shrimp Mix, Not Just the Top
Taste the raw filling mixture before it goes in the oven; it should taste slightly saltier than you want the final dish.
Pro Tips
Step-by-Step Instructions
1. Heat the Oven
Heat the oven to 200 C (400 F) with a rack in the middle. Place a rimmed sheet pan inside to preheat (a hot pan browns the zucchini bottoms instead of steaming them).
2. Hollow the Zucchini
Halve each zucchini lengthwise and scoop the flesh with a spoon, leaving a 6 mm (1/4 inch) shell. Chop the scooped flesh and squeeze it dry in a towel (wet flesh makes the filling soggy).
3. Salt and Blot
Sprinkle the shells with salt and rest them cut-side down on paper towels for 10 minutes. Blot the cut edges dry; they should feel tacky, not wet.
4. Sauté the Aromatics
Melt 30 g (2 tbsp) butter in a skillet over medium heat, about 150 C (300 F). Add the garlic and cook 45 seconds until fragrant but not browned (browned garlic turns bitter).
5. Build the Filling
Off the heat, stir in the chopped zucchini flesh, panko, 40 g Parmesan, parsley, smoked paprika, salt, pepper, and egg. Fold in the shrimp until evenly coated; the mix should hold together when pressed.
6. Fill the Boats
Spoon the filling into the shells, mounding it slightly and pressing gently. Arrange the boats on the hot sheet pan; they should sizzle faintly on contact.
7. Bake Until Set
Bake 20 minutes at 200 C (400 F) until the filling is bubbling at the edges. The shrimp should be opaque and curled into loose C shapes.
8. Add the Topping
Scatter the remaining 15 g Parmesan over the tops and dot with the last 30 g butter. Bake another 8 to 10 minutes until the cheese is golden brown.
9. Rest and Serve
Rest the tray 5 minutes so the filling sets. Spoon the pan juices over the boats and serve warm; the centers should read 63 C (145 F) on a thermometer.
Delicious Variations
Spicy Cajun Version
Swap the smoked paprika for 4 g (1 tsp) Cajun seasoning and add 2 g (1/2 tsp) cayenne to the shrimp mix.
Creamy Lemon Herb
Fold 60 g (1/4 cup) ricotta into the filling and finish with 10 ml (2 tsp) lemon juice after baking.
Mushroom and Shrimp
Replace half the shrimp with 200 g chopped cremini mushrooms, sautéed first until their moisture cooks off.
How to Store Garlic Butter Shrimp Stuffed Zucchini
Refrigerator
Store cooled boats in an airtight container up to 3 days. Keep the pan juices separate and re-spoon them after reheating.
Freezer
Freeze baked, cooled boats in a single layer, then wrap individually, up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat at 175 C (350 F) for 12 to 15 minutes, covered with foil, until the center reads 63 C (145 F). Avoid the microwave, which makes the shrimp tough.
Frequently Asked Questions
Q: How do I keep stuffed zucchini from getting watery?
Salt the hollowed shells and rest them cut-side down for 10 minutes, then blot dry before filling. Salting draws out excess water, and squeezing the chopped flesh in a towel removes the rest. Skipping either step leaves a puddle under the boats.
Q: Can I use cooked shrimp instead of raw?
Use raw shrimp for this recipe because cooked shrimp overcook and turn rubbery in a 20-minute bake. If you only have cooked shrimp, add them in the last 5 minutes of baking instead of mixing them into the filling.
Q: How long does shrimp take to cook in the oven at 400 F?
Medium shrimp take about 12 to 15 minutes at 200 C (400 F) to become opaque and firm. In this recipe they bake inside the filling for roughly 20 minutes at a lower effective heat, so check for loose C-shaped curls as your cue.
Q: Can I make this garlic butter shrimp stuffed zucchini ahead of time?
Yes, assemble the filled boats up to 24 hours ahead, cover, and refrigerate. Add 5 to 8 minutes to the bake time because the filling starts cold, and check the center reaches 63 C (145 F).
Q: What do I do with the scooped-out zucchini flesh?
Chop it, squeeze it dry, and fold it into the shrimp filling so nothing is wasted. Any leftover flesh can go into soups, frittatas, or a quick sauté with garlic.
Weigh your zucchini and shrimp, watch the shrimp for that loose C curl, and repeat this one until it is yours. Print the card, cook it once, and adjust the garlic to your family's taste.
Garlic Butter Shrimp Stuffed Zucchini
Garlic Butter Shrimp Stuffed Zucchini bakes juicy shrimp in a buttery garlic filling inside tender zucchini boats for a low-carb dinner the family devours.
🧂 Ingredients
- 3 medium zucchini, about 900 g total (3 cups scooped flesh reserved)
- 450 g (1 lb) raw medium shrimp, peeled and deveined
- 60 g (4 tbsp) unsalted butter, divided
- 20 g (4 cloves) garlic, minced
- 80 g (1 cup) panko breadcrumbs
- 40 g (1/2 cup) grated Parmesan, plus 15 g (2 tbsp) for topping
- 15 g (3 tbsp) fresh parsley, chopped
- 15 ml (1 tbsp) olive oil
- 3 g (1/2 tsp) fine sea salt, plus more for salting the zucchini
- 1 g (1/4 tsp) freshly ground black pepper
- 1 g (1/4 tsp) smoked paprika
- 1 large egg, about 50 g, beaten
📋 Instructions
- 1Heat the Oven — Heat the oven to 200 C (400 F) with a rack in the middle. Place a rimmed sheet pan inside to preheat (a hot pan browns the zucchini bottoms instead of steaming them).
- 2Hollow the Zucchini — Halve each zucchini lengthwise and scoop the flesh with a spoon, leaving a 6 mm (1/4 inch) shell. Chop the scooped flesh and squeeze it dry in a towel (wet flesh makes the filling soggy).
- 3Salt and Blot — Sprinkle the shells with salt and rest them cut-side down on paper towels for 10 minutes. Blot the cut edges dry; they should feel tacky, not wet.
- 4Sauté the Aromatics — Melt 30 g (2 tbsp) butter in a skillet over medium heat, about 150 C (300 F). Add the garlic and cook 45 seconds until fragrant but not browned (browned garlic turns bitter).
- 5Build the Filling — Off the heat, stir in the chopped zucchini flesh, panko, 40 g Parmesan, parsley, smoked paprika, salt, pepper, and egg. Fold in the shrimp until evenly coated; the mix should hold together when pressed.
- 6Fill the Boats — Spoon the filling into the shells, mounding it slightly and pressing gently. Arrange the boats on the hot sheet pan; they should sizzle faintly on contact.
- 7Bake Until Set — Bake 20 minutes at 200 C (400 F) until the filling is bubbling at the edges. The shrimp should be opaque and curled into loose C shapes.
- 8Add the Topping — Scatter the remaining 15 g Parmesan over the tops and dot with the last 30 g butter. Bake another 8 to 10 minutes until the cheese is golden brown.
- 9Rest and Serve — Rest the tray 5 minutes so the filling sets. Spoon the pan juices over the boats and serve warm; the centers should read 63 C (145 F) on a thermometer.
Tomasz writes precise, method-first recipes for breads, ferments, and slow braises, drawing on Polish and Central European home cooking. He cares about weights, temperatures, and timing, and explains the reason behind each step so cooks can repeat results. His angle is turning fussy techniques into clear, checkable instructions.