Preheat your oven to 350°F (175°C) and grease a baking dish with olive oil.

Slice the large zucchini in half lengthwise and scoop out insides. Drizzle with olive oil, season with salt, pepper, and thyme, then bake for 20 minutes.

Melt butter in a skillet, add peeled shrimp, season with salt and pepper, cook for 3–4 minutes until pink and opaque, then set aside.

In the same skillet, add chopped zucchini insides, minced garlic, and chopped tomatoes. Cook for 1 minute until fragrant.

Return cooked shrimp to skillet, add heavy cream, Parmesan, and lemon juice, then simmer for 3 minutes.

Fill zucchini boats with shrimp mixture, top with shredded mozzarella, and bake for an additional 10 minutes until cheese is bubbly.

Remove from oven, let cool slightly, and garnish with extra Parmesan and parsley before serving.