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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.

Zucchini Mushroom Casserole in a baking dish.
Zucchini Mushroom Casserole

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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.

raw shrimp diced on a cutting board.

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

green onions, mushrooms, and zucchini diced on a cutting board.

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.

zucchini and mushrooms cooking in a pan.

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

cheese, sour cream, green onions, beaten egg, basil, salt, and black pepper mixed in a bowl.

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

cheese mixture mixed with zucchini, mushrooms, and shrimp in a bowl.

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

shrimp and zucchini mixture in two casserole dishes.

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.

Low Carb Zucchini Bake in a casserole dish.
Low Carb Zucchini Bake

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Low Carb Zucchini Bake in a casserole dish.

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.
4.42 from 17 votes
Prep Time 10 minutes
Cook Time 40 minutes
Cool Time 5 minutes
Total Time 55 minutes
Course Seafood
Cuisine American
Servings 2
Calories 672 kcal

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
  • ½ 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.

Video

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.

Nutrition

Serving: 1Calories: 672kcalCarbohydrates: 13gProtein: 38gFat: 55gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 250mgSodium: 396mgPotassium: 631mgFiber: 2gSugar: 6gVitamin A: 1269IUVitamin C: 22mgCalcium: 358mgIron: 3mg
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Baked Shrimp and Zucchini in a casserole dish.
Baked Shrimp and Zucchini

Shrimp and Zucchini Bake web story

4.42 from 17 votes (17 ratings without comment)
Recipe Rating




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 :)