Shrimp and Zucchini Bake

This Shrimp and Zucchini Bake is a delightful low-carb dish that combines the sweetness of shrimp with tender zucchini, all baked to perfection with a cheesy topping. It's a satisfying meal that's both nutritious and easy to prepare.

Ingredients

• Zucchini - 2 medium, sliced
• Shrimp - 300 grams, peeled and deveined
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Parmesan cheese - 50 grams, grated
• Mozzarella cheese - 100 grams, shredded
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Red pepper flakes - 1/4 teaspoon (optional)
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large mixing bowl, combine the sliced zucchini, shrimp, olive oil, minced garlic, dried oregano, salt, black pepper, and red pepper flakes. Toss until the shrimp and zucchini are evenly coated.
3. Transfer the mixture into a greased baking dish, spreading it out evenly.
4. Sprinkle the grated Parmesan cheese over the top of the shrimp and zucchini mixture.
5. Top with shredded mozzarella cheese, ensuring an even layer.
6. Bake in the preheated oven for 20-25 minutes, or until the shrimp are cooked through and the cheese is bubbly and golden.
7. Remove from the oven and let it cool for a few minutes before garnishing with chopped fresh parsley. Serve warm.

Nutrition

• Calories: 410
• Protein: 30 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 4 g
• Sodium: 720 mg
• Cholesterol: 220 mg
• Total Fat: 28 g
• Saturated Fat: 8 g
• Unsaturated Fat: 20 g
• Water: 0.2 L

Health Benefits

• Rich in protein from shrimp, aiding in muscle repair and growth.
• Low in carbohydrates, making it suitable for low-carb diets.

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