Kitchn's Delicious Links column highlights recipes we're excited about from the bloggers we love. Follow along every weekday as we post our favorites.
Are you tired of zucchini? No? Not yet? Phew! If you're like me, you've been harvesting more from the garden this month than you can count, but luckily there are just as many ways to cook it. Remember these creamy lemon zoodles, zucchini roll-ups, zucchini lattice lasagna, bacon zucchini fritters, and zucchini Parmesan crisps? Well, we're just getting started.
My family's go-to zucchini boat recipe is stuffed with crumbled sausage, Italian seasoned bread crumbs, and Parmesan cheese, and while it's a crowd-pleaser, we could all stand to mix it up a little. Enter: these shrimp zucchini boats from The Recipe Critic.
These are stuffed with shrimp, marinated artichoke hearts, garlic, and parmesan cheese — an ingredient list that, while short, packs a ton of flavor. (The best kind of ingredient list!)
Slice two zucchini down the middle and scoop out the insides — but don't throw them out! Roughly dice the insides and incorporate them into the rest of the filling. This helps add bulk and absorb the surrounding flavors, since zucchini is an absolute chameleon of an ingredient. Season and oil the hollowed-out zucchini and grill (or bake) them until softened, just slightly.
To make the filling, melt butter in a skillet and add in shrimp, garlic, herbs, and lemon juice. Avoid overcooking the shrimp by setting it in a separate bowl while preparing the remainder of the filling with the zucchini and artichoke hearts. Heap the filling into the slightly cooked boats and top with Parmesan cheese. Broil until the cheese is golden-brown and they are ready to serve.
This is a remix you're going to want to have on repeat.
→ Get the Recipe: Shrimp Zucchini Boats from The Recipe Critic