Shrimp and Zucchini Bake

This Shrimp and Zucchini Bake has a delicious blend of diced shrimp, zucchini, and mushrooms mixed with shredded Italian cheese blend, sour cream, green onion, and egg seasoned with basil, salt, and fresh ground black pepper.

This easy to prepare recipe makes a great breakfast, lunch, or dinner for two.

This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.

As an Amazon Associate, I may make a small commission, at no additional cost to you, if you make a purchase through product affiliate links in this post.

On a cutting board, dice the shrimp into bite-sized pieces.

Slice the green onions, mushrooms, and zucchini. Cut the zucchini slices into halves or quarters.

Melt the butter in a large pan on medium heat.

Add the zucchini, mushrooms, salt and pepper to the frying pan. Cook and stir often, until tender, about 5 minutes. Drain in a colander.

In a medium bowl, mix together the cheese, sour cream, green onions, beaten egg, basil, salt, and black pepper, until well combined.

Stir in the raw shrimp, zucchini and mushrooms until well coated.

Spray two 18.6 oz individual baking dishes with non-stick spray. Pour the shrimp and cheese mixture into the two dishes, divided evenly.

Bake for 30-35 minutes.

Allow to cool 5 minutes before serving. Serve hot dishes on top of cork trivets to protect the table or counter top.

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Yield: Serves 2

Shrimp and Zucchini Bake

Prep Time: 10 minutes

Cook Time: 40 minutes

Cool Time: 5 minutes

Total Time: 55 minutes

This Shrimp and Zucchini Bake has a delicious blend of diced shrimp, zucchini, and mushrooms mixed with shredded Italian cheese blend, sour cream, green onion, and egg seasoned with basil, salt, and fresh ground black pepper.

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Ingredients

• 8 ounces shrimp (I buy peeled, deveined, and tails removed)
• 4 ounces fresh mushrooms
• 1 medium zucchini
• 2 Tablespoons butter
• Salt and fresh ground black pepper, to taste
• 2 cups shredded Italian cheese blend
• 1/2 cup sour cream
• 2 green onions
• 2 eggs (beaten)
• 2 teaspoons dried basil

Instructions

1. Preheat the oven to 375 degrees F.
2. On a cutting board, dice the shrimp into bite-sized pieces.
3. Slice the green onions, mushrooms, and zucchini. Cut the zucchini slices into halves or quarters.
4. Melt the butter in a large pan on medium heat.
5. Add the zucchini, mushrooms, salt and pepper to the frying pan. Cook and stir often, until tender, about 5 minutes. Drain in a colander.
6. In a medium bowl, mix together the cheese, sour cream, green onions, beaten egg, basil, salt, and black pepper, until well combined.
7. Stir in the raw shrimp, zucchini and mushrooms until well coated.
8. Spray two 18.6 oz individual baking dishes with non-stick spray. Pour the shrimp and cheese mixture into the two dishes, divided evenly.
9. Bake for 30-35 minutes.
10. Allow to cool 5 minutes before serving. Serve hot dishes on top of cork trivets to protect the table or counter top.

Notes

• This easy to prepare recipe is low-carb and makes a great breakfast, lunch, or dinner for two.
• Shrimp is naturally high in sodium.

Recommended Products

As an Amazon Associate I may make a small commission, at no additional cost to you, if you make a purchase through product links in this post.

• 
  Progressive Prep Solutions Cutting Board with Juice Grooves
• 
  Amazon Basics Hard Anodized Non-Stick 12.5-Inch Skillet, Red
• 
  P&P CHEF Colander Set of 3, Stainless Steel
• 
  Zulay Kitchen 3-Piece Plastic Mixing Bowls With Handles & Non Slip Bottom 
• 
  Corningware French White III 18.6-Ounce Appetizer Dish
• 
  Cork Trivet Round 8.66-Inch Each, Pack of 4

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 864Total Fat: 62gSaturated Fat: 34gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 596mgSodium: 1930mgCarbohydrates: 15gFiber: 3gSugar: 7gProtein: 63g

Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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