4 large zucchini, halved lengthwise
1 tbsp. extra-virgin olive oil
1 tsp. fresh 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. freshly grated Parmesan
Juice of 1/2 lemon
1 c. shredded mozzarella
• Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides with a small spoon, leaving a …