Garlicky Shrimp Zucchini Boats

Garlicky Shrimp Zucchini Boats 4 large zucchini, halved lengthwise 1 tbsp. extra-virgin olive oil 1 tsp. thyme leaves 2 tbsp. butter 3/4 lb. large shrimp, peeled and deveined 2 tomatoes, chopped 3 cloves garlic, minced 1/4 c. heavy cream 1/4 c. grated Parmesan Juice of 1/2 lemon 1 c. shredded mozzarella Freshly chopped parsley, for garnish (optional) Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides to use later. Place zucchini boats in a large baking dish and drizzle all over with oil. Season with salt and pepper and sprinkle thyme leaves on top. Bake until tender, about 20 minutes. In a large skillet over medium heat, melt butter. Add shrimp and season with salt and pepper. Cook until pink and cooked through, 3 to 4 minutes. Remove from heat and when cool enough to handle, chop into bite-size pieces. Return shrimp to skillet then stir in reserved zucchini, tomatoes, and garlic and cook until fragrant, 1 minute more. Add cream, Parmesan, and lemon juice, and cook until slightly reduced, 3 minutes. Fill zucchini boats with shrimp mixture and top with mozzarella. Cook until cheese is bubbly, about 10 minutes more. Garnish with more Parmesan and parsley, if desired, before serving.