Grilled Shrimp Parmesan Zucchini Boats

This post is sponsored by Bertolli®.  Put a creative twist on your next cookout with these Grilled Shrimp Parmesan Zucchini Boats!  They make a light and fresh summer meal featuring grilled zucchini filled with tender shrimp, fresh mozzarella cheese, and Bertolli Tomato & Basil Sauce.

Summer is finally in full swing and my husband and I have legit become grilling fools.  Truth be told, we're pretty agressive grillers year round (one of the perks of living in the sunshine state), but we really turn it on when those summer days get longer.

I like to head to Publix at least once to stock up on steaks, chicken, brats, and burgers to fuel our grilling obsession.  Lately, though, I've been thinking outside of the box and I've adopted the "grill everything" mentality.

And when I say everything, I mean everything.

Want pizza?  Grill it.

Baked potatoes? Wrap 'em in foil and throw them on the grill.

Craving dessert? Grilled stone fruit to the rescue.

I'll tell you, we are flipping way more than burgers around her and I absolutely love it!

Which brings me to these fabulous Grilled Shrimp Parmesan Zucchini Boats.  That's right, pasta sauce and grilling can totally be a thing!  There are SO many recipes you can create with sauces besides just pasta.

I'm sure you've heard of the zucchini boat fad, right?  When you scoop the flesh out of zucchini, you can stuff it with all kinds of fillings to make healthy, fresh, low-carb, satisfying meals.

Sure, you could make a recipe like this in the oven, but I just love the depth of flavor that the smokiness from the grill adds.  Plus, who wants to be cooped up in the kitchen when you could be grilling poolside?!

I chose to keep this recipe on the light side, using summer's best zucchini and lean shrimp as my protein.  As a side note, stick with the smaller shrimp.  I love jumbo shrimp as much as the next guy, but I definitely recommend going with medium-sized shrimp for this recipe so that they tuck into the boats just right.

The shrimp is topped with the Bertolli Sauce, which brings rich, premium flavor to the dish.  The fresh mozzarella and basil rounded everything out with classic Italian flavor.

Preparing everything on the grill is surprisingly easy and takes no time at all.  I'm talking like 20 minutes or so.  Can't beat that!

If you're heading to Publix this weekend, make sure you print a coupon to get $1.00 off Bertolli sauces!  I like saving money just as much as I like grilling, so I loooove me some Publix coupons!

So, are you going to get onboard with the grill everything method of cooking?  I highly suggest you get creative with your grilling this summer like we have!  Mix things up a little and keep it interesting.

Maybe even try a new summer grilling recipe with Bertolli like I did!  The 4th of July is coming up...sounds like the perfect opportunity to me!  Grab your coupon, head to Publix to pick up some goodies, and think outside of the grilling box!

Grilled Shrimp Parmesan Zucchini Boats

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Yield: 3-4 servings

  • 3 medium zucchini
  • 1 lb medium shrimp (41-50 count), peeled and deveined, tails removed
  • 2 Tbsps olive oil
  • 1 tsp kosher salt
  • 3/4 cup Bertolli® Tomato & Basil Sauce
  • 8 oz. fresh mozzarella cheese, sliced
  • 2 Tbsps parmesan cheese, shaved
  • fresh basil

  1. Prepare your grill for medium-high heat.  
  2. Cut the zucchini in half lengthwise and scoop out the flesh leaving about 1/4-inch to make a boat shape.  Thread shrimp onto metal skewers.  Brush the zucchini boats and shrimp with olive oil and season with kosher salt.
  3. Grill the zucchini cut side down until charred and just softened, about 10 minutes, flipping halfway through the cook time.  Grill the shrimp skewers alongside the zucchini until pink and slightly charred, about 3 minutes each side.
  4. Transfer the zucchini boats to the top rack of your grill and spoon 1 Tbsp of the Bertolli sauce into each zucchini boat.  Remove the shrimp from the skewers divide evenly into each boat.  Top each zucchini boat with 1 more Tbsp of Bertolli sauce and 2 slices of mozzarella cheese.  Continue grilling until cheese melts, about 4 minutes.
  5. Carefully remove the boats from the grill and arrange on a serving platter.  Garnish with shaved parmesan cheese and torn fresh basil leaves.

  • A melon baller makes quick work of scooping the flesh from the zucchini.  The flesh can be saved to use in another recipe or composted
  • For this recipe you can use fresh shrimp, frozen shrimp that has been thawed, or frozen fully cooked shrimp that has been thawed.  Just grill until pink and slightly charred.
  • While the cheese melts on the zucchini boats, add some crusty bread to the bottom grate of the grill to toast.  I used ciabatta bread.  Rub the toasted bread with a fresh garlic clove, drizzle with olive oil, and serve alongside the shrimp boats!
  • This post is sponsored by Bertolli via Mirium Shopper.  All thoughts and opinions are, as always, 100% my own.
  • Join the conversation on social media by using the #TuscanSummerGrill hashtag!

1 comment:

  1. Oh heavens, these look like the best!! So simple to done on the BBQ!!


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