Recipe for all that upcoming zucchini and cured garlic
Zucchini Shrimp Boats (recipe from Betty Mishuk in Silver City)
4 large or 6 small zucchini
1 tsp olive oil
1 tsp thyme
2 tbls butter
3/4 pounds shrimp, deveined
2 tomatoes, chopped
3 cloves garlic, minced
1/4 cup heavy cream
Juice 1/2 lemon
1/4 to 1/2 cup grated parmesan cheese
1 cup shredded mozzarella
Preheat oven to 350 degrees.
Halve the zucchini long way. Score them and scoop out the insides, leaving ¼” or so to strengthen the boats. I use a grapefruit spoon.
Place the boats in a large baking dish. Drizzle with oil. Season with salt and pepper and thyme. Bake until tender 20 .minutes
In a large skillet over medium heat, melt butter. Add the shrimp. Season with salt and pepper cook till pink 3-4 minutes. Remove the shrimp and chop into bite size pieces along with the reserved zucchini. Return the shrimp to the skillet. Stir in scooped-out zucchini, tomatoes, garlic Cook 1 minute. Add cream and lemon juice and half the parmesan. Cook 3 minutes. Fill the boats and top with mozzarella. Cook till cheese is bubbly about 10 minutes. Garnish with parmesan and parsley.