Step 1

Slice each zucchini in half lengthwise. Scoop out the center in order to create a well. Roughly chop and save all of the zucchini that you scoop out for later.

Step 2

Spray or brush zucchini boats with olive oil. Sprinkle them with about a half teaspoon of the garlic herb seasoning. Heat a grill over medium high heat and set the oiled zucchini boats cut side down. grill for about 5 minutes without turning in order to seal. Alternatively, you can bake in a 450 degree oven, cut side down, for 5-10 minutes. Set aside.

Step 3

In a large skillet over medium high heat, melt 2 tablespoons of butter.

Step 4

Add shrimp to hot melted butter. Add remaining garlic herb seasonings as well as 1 tablespoon lemon juice. Allow to cook until bottom side starts to turn golden brown, about 5 minutes, turn and cook for another minute. Transfer to a bowl and set aside.

Step 5

In same pan melt remaining 2 tablespoons of butter. Add remaining zucchini and artichoke hearts. Cook until soft, about 5 minutes. Add garlic and saute for another 1-2 minutes.

Step 6

Place grilled zucchini boats on a baking sheet. Fill with cooked zucchini filling. Tear each shrimp into smaller pieces and place on top of zucchini filling. Top with grated parmesan cheese.

Step 7

Heat under broiler until cheese turns golden brown, about 5 minutes. Serve warm.