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Prawn and zucchini bake with lemon

A delicate, protein-rich bake of prawns and zucchini, gluten-free.

  • 35 min
  • 1 serving
  • Pescatarian
  • Italian cuisine
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Prawn and zucchini bake with lemon

Per serving

Calories
431 kcal
Protein
42.1 g
Carbohydrates
33.5 g
Fat
15.3 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Shrimp150 g
  • Zucchini200 g
  • Eggs1
  • Potatoes150 g
  • Extra virgin olive oil2 teaspoons
  • Lemon zest2 g
  • Parsley5 g
  • Saltto taste
  • Black pepperto taste

Contains: eggs, shellfish

In season: June – September

Method

  1. Put a small pan of water on to boil and preheat the oven to 190 °C (conventional). Peel the potatoes and cut them into roughly 2 cm cubes.
  2. When the water boils, salt it and cook the potatoes for 10 minutes, until they mash easily with a fork; drain and mash.
  3. Meanwhile wash and trim the courgettes and cut them into julienne. Peel the prawns, slit them along the back and remove the dark vein.
  4. Heat the oil in a frying pan over high heat and sauté the courgettes and prawns for 3 minutes, until the prawns turn pink.
  5. In a bowl mix the potatoes, courgettes, prawns, egg, grated lemon zest, chopped parsley, salt and black pepper.
  6. Transfer to a cocotte and bake at 190 °C for 18 minutes, until set and golden on top.

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