Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and wash the zucchinis.
- Slice the zucchinis into thin rounds.
- In a skillet, drizzle olive oil and sauté the garlic for about a minute.
- Add shrimp to the skillet and cook for 3–4 minutes until they turn pink; season with salt, pepper, and chili flakes.
- Layer zucchini slices in a baking dish, followed by the shrimp mixture, and another layer of zucchini.
- Mix light cream with half of the grated cheese and pour it over the layered ingredients.
- Sprinkle the remaining cheese on top.
- Bake for 25–30 minutes until golden and bubbling.
- Let it rest for a few minutes and garnish with chopped parsley before serving.
Nutrition
Calories: 350kcalCarbohydrates: 12gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 180mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 10mg
Notes
To avoid a watery gratin, sprinkle zucchini slices with salt and let them sit for 10 minutes before patting them dry. Leftovers store well in an airtight container for up to three days; reheat gently in the oven. This dish can be prepared ahead of time up until the final layer of cheese and refrigerated. For a low-carb version, substitute zucchini with thinly sliced eggplant, or for a vegan take, use plant-based cream and omit the shrimp. Enjoy experimenting with flavors and textures!
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