Garlic Shrimp in Zucchini Boats

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We originally found this recipe on Delish, but modified it slightly to our preferences and what we already had in our kitchen. The original recipe can be found at: https://www.delish.com/cooking/a22258670/garlicky-shrimp-zucchini-boats-recipe/

Ingredients:

  • 4 Large Zucchini (Halved lengthwise)
  • 1 tbsp. Olive Oil
  • 2 tbsp. Butter
  • 1 1/2 lbs. Large Shrimp (peeled and deveined)
  • 2 Medium Tomatoes (chopped)
  • 3 Cloves Garlic (minced)
  • 1/4 c. Light Cream
  • 1/4 c. Grated Parmesan
  • 1/2 Lemon (Juiced)
  • 1 c. Shredded Mozzarella
  • Salt
  • Pepper

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Score the zucchini and scoop out the insides. Save the insides of the Zucchini to use later.
  3. Place the zucchini boats in a large baking dish and drizzle with olive oil.
  4. Sprinkle the zucchini with salt and pepper to preference.
  5. Bake the zucchini for about 20 minutes until tender.
  6. Place a large skillet over medium heat. Melt the butter.
  7. Add shrimp to the skillet and season with salt and pepper to preference.
  8. Cook the shrimp until they are pink and cooked all the way through, about 3-4 minutes.
  9. Remove the shrimp from the heat, let cool, and chop into bite-sized pieces.
  10. Return the shrimp to the skillet, add the insides of the zucchini you set aside earlier, tomatoes, and garlic. Cook until fragrant (about 1 minute).
  11. Add the cream, Parmesan cheese, and lemon juice to the shrimp. Cook until slightly reduced (about 3 minutes)
  12. Fill the zucchini boats with the shrimp mixture, top with shredded mozzarella, and bake until the cheese is melted and bubbly (about 10 minutes).
  13. Serve and enjoy!
Garlic Shrimp Zucchini Boats

Parmesan Crusted Tilapia with Tomato and Roasted Red Pepper

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Ingredients:

  • 1/2 lb. Tilapia (I used 3 filets)
  • 1 can (14.5oz) Diced Tomatoes
  • 1/4 c. Black Olives (sliced)
  • 1/4 c. Artichoke Hearts (chopped)
  • 1/4 c. Roasted Red Peppers (chopped)
  • 1/2 c. White Wine
  • 1 c. Gluten Free Panko Bread Crumbs (I used 4C)
  • 1/2 c. Parmesan Cheese
  • 1 c. Gluten-Free All Purpose Flour (I used Bob’s Red Mill)
  • 1 Egg
  • Oil (enough to coat your frying pan)

Directions:

  1. Combine the diced tomatoes, sliced olives, chopped artichoke hearts, chopped red peppers, and wine in a sauce pan. Place over medium-high heat, and cook for 15-20 minutes, stirring occasionally.
  2. Add the flour to a clean plate or bowl.
  3. In a bowl, crack the egg, and beat so the yolk and the egg white are combined.
  4. In a third plate/bowl, add the bread crumbs and parmesan cheese. Mix the bread crumbs and the parmesan cheese, so that they are fully combined.
  5. Working with one filet of Tilapia at a time, dip in the flour so that is fully coated, then dip in the egg, and finally dip the bread crumb and parmesan mixture. Make sure the Tilapia is fully covered at each step. The end result should be a filet of Tilapia fully covered with the bread crumb and parmesan mixture.
  6. Lightly coat a frying pan with olive oil, and place over medium heat. Once the oil is hot, add the Tilapia filets. Cook for about 5-6minutes, until the bottom begins to brown. Flip the tilapia, and cook on the other side for 5-6 minutes.
  7. Remove the tilapia, and place on a plate with paper towel to absorb any extra oil.
  8. Plate the Tilapia, and spoon the desired amount of tomato and pepper topping over the fish.
  9. Serve and enjoy!
The Gluten-Free Gal’s Guide Parmesan Crusted Tilapia with Tomato and Roasted Red Pepper Sauce