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Preheat the oven to 400°F.
Using a spoon, scoop out the center of each zucchini half to create a boat.
Chop the zucchini flesh that was scooped out and set aside.
In a pan, heat olive oil and butter over medium heat.
Add garlic and cook until fragrant.
Add shrimp and cook until pink.
Stir in tomatoes, chopped zucchini flesh, thyme, and heavy cream.
Simmer for a few minutes until slightly thickened.
Remove from heat and stir in Parmesan cheese and lemon juice.
Stuff each zucchini boat with the shrimp mixture.
Top with shredded mozzarella.
Bake in the preheated oven for about 20 minutes or until the zucchinis are tender and cheese is melted.
Garnish with chopped parsley before serving.