Gratinated Zucchini with Shrimp and Garlic
A comforting dish featuring tender zucchini layered with succulent shrimp in a creamy sauce, topped with melted cheese.
Equipment
- large skillet
- baking dish
- knife
- cutting board
- measuring cups
- Measuring spoons
Ingredients
- 3 medium Zucchini (courgettes) Sliced into rounds.
- 300 g Peeled shrimp Fresh or thawed if frozen.
- 2 cloves Garlic Minced.
- 200 ml Heavy cream Adds richness to the dish.
- 100 g Grated cheese Emmental or mozzarella recommended.
- 2 tablespoons Olive oil For sautéing the zucchini.
- 1 teaspoon Paprika For flavor.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
- to garnish Fresh parsley Chopped.
Instructions
- Preheat your oven to 180°C (350°F).
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced zucchini and sauté for about 5-7 minutes until slightly softened but still firm. Season with salt and pepper.
- Add the minced garlic to the skillet and cook for about 1 minute until fragrant. Then, add the peeled shrimp and paprika, stirring to combine. Cook for 3-4 minutes until the shrimp turn pink and opaque.
- In a baking dish, layer the sautéed zucchini and shrimp mixture evenly. Pour the heavy cream over the top and sprinkle the grated cheese evenly.
- Bake in the preheated oven for 20-25 minutes until the cheese is golden and bubbly.
- Remove from the oven and let cool slightly before serving. Garnish with chopped fresh parsley.
Notes
This dish is versatile; feel free to substitute shrimp with other seafood or vegetables for a vegetarian option.