Garlic Shrimp & Zucchini Gratin

Juicy garlic shrimp baked over tender zucchini and crushed tomato, with a bubbling, golden parmesan crust on top.

dinner · 1 servings · per serving: 267 cal, 36 g protein, 11 g carbs, 10 g fat

Ingredients

• 150 g raw shrimp, peeled and deveined, patted dry
• 1 zucchini, sliced into 1/4-inch rounds
• ¼ cup canned crushed tomatoes
• 2 tbsp grated parmesan
• 1 tsp olive oil, divided

Steps

1. Heat the oven to 425°F (220°C) and mince 2 cloves of garlic.
2. Toss 1 medium zucchini with ½ tsp olive oil, a pinch of salt, and pepper, then spread it in an even layer in a small baking dish about 6x8 inches.
3. Bake the zucchini for 10 minutes, until it starts to soften.
4. While the zucchini bakes, toss 150 g shrimp with the rest of the 1 tsp olive oil, the minced garlic, a pinch of salt, pepper, red pepper flakes, and dried oregano.
5. Spoon ¼ cup crushed tomatoes over the zucchini, then arrange the shrimp on top in a single layer.
6. Sprinkle 2 tbsp parmesan evenly over everything.
7. Bake for 8 to 10 minutes, until the shrimp are pink and opaque and the cheese is bubbling.
8. Broil for 1 to 2 minutes, watching closely, until the top is golden.
9. Finish with lemon zest and chopped fresh parsley, and serve hot.

Shared by Matthew on 2026-10-14