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.
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Equipment used in this recipe:
How to make Shrimp and Zucchini Bake:
Preheat the oven to 375 degrees F.
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.
You may also enjoy:
Shrimp, Steak, and Zucchini Kabobs
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.
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
- Preheat the oven to 375 degrees F.
- 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.
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.
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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:
2Serving Size:
1Amount 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.
Priscilla
Wednesday 2nd of August 2023
This was really delicious except the shrimp gets a bit over cooked as it doesn't take long to cook. I will make this again with some cooked chicken breast, bet its delicious too.
Helene
Monday 31st of July 2023
Thanks for a great recipe. I microwaved the chopped zucchini, mushroom and onion mixture in the microwave for 90 seconds using a small amount of avocado oil in place of the butter. I omitted the egg and baked the mixture in 8 oz dishes in the air fryer at 360 degrees for 8 minutes. An 8 oz dish was tasty and enough for my lunch.
VG
Saturday 10th of June 2023
Greetings, Have you ever tried an egg substitute in this recipe? If you have can you please suggest which one will work with this recipe. Much appreciated VG
Zona
Sunday 11th of June 2023
Hi VG, I have not tried substituting the egg in this recipe. The egg gives it a "quiche" like texture. A quick google search indicates that these ideas may work.
Mix together 2 tablespoons of arrowroot powder and 3 tablespoons of water to replace 1 egg. Arrowroot powder is a great replacement for eggs.
JUST Egg is a plant-based egg substitute product made from mung beans. It scrambles just like eggs and it also makes an excellent quiche filling.
I hope that helps and good luck :)
Sam
Sunday 19th of February 2023
Does this recipe double easily without changing any measurements
Zona
Sunday 19th of February 2023
Hi Sam, you should be able to double this just fine. It should fit in a 9x13-inch baking dish and may require some extra baking time. Make sure the center is cooked through. Thanks for your question :)