Roasted Garlic Cilantro Shrimp & Parmesan Crusted Zucchini Spears

#nationalzucchiniday is coming upon us and it's time to roll out another few of my favorite recipes. 

Zucchini is my favorite side to pair with seafood. It has a distinct flavor but isn't so overwhelming that it overpowers the delicate flavors of seafood. Then, pair it with a light side salad and you end up with a dish that's quick and easy to prepare, and somewhat healthy as well!

Shrimp with Roasted Garlic Cilantro Sauce

Prep time: 15 minsCook time: 16 minsTotal time: 31 minsServes 4

Ingredients
1.5 lb uncooked prawn
Salt and pepper
Olive oil
Roasted garlic-cilantro sauce:
1 small head garlic, top trimmed off
1 lime, juice of
1 cup chopped fresh cilantro leaves
3 tbsp olive oil
1 tbsp dry chili flakes

Directions:
1. Preheat your oven to 400 degrees P.

2. Peel, devein and rinse the shrimp. Pat dry and season with salt and pepper. Place the shrimp in the fridge until ready to cook.

3. Trim the top of the garlic off and drizzle with olive oil. Wrap in foil and roast in the oven until golden brown and fragrant, about 15 minutes. Let cool briefly then peel and crush the garlic finely.

4. In a small bowl, combine the roasted garlic, cilantro, lime juice, olive oil and chili flakes.

5. Lightly oil a cast iron skillet over medium heat. Dress the shrimp in olive oil and cook until done, aiming to get a slight crust on the shrimp. Remove from the skillet and dress in the garlic cilantro sauce. Serve immediately.

Parmesan Crusted Zucchini Spears

Prep time: 10 minutes
Ready in: 30 minutes
Serves: 8
Gluten-free and Vegetarian

Ingredients:
2 medium zucchini, washed and quartered into spears
3-4 tbsp olive oil
¼ cup freshly grated parmesan
2 tbsp fresh chopped basil
2 tbsp fresh chopped thyme
1 tbsp garlic powder
Salt and pepper to taste

Directions:
1. Preheat oven to 350*. Coat each spear with olive oil. Mix all other ingredients in a small bowl. Pat mixture onto each zucchini spear (not the bottoms).

2. Arrange spears in a 9x13 glass baking dish or baking sheet. Bake for 15 minutes.

3. Broil on high for 2-3 minutes to achieve golden brown crust. Serve hot.

BONUS!!!

Zucchini Bolognese

Prep time: 30 minutes
Ready in: 50 minutes
Serves: 4
Gluten-free

Ingredients:
4 medium zucchini, halved
1 lb lean ground beef (or turkey)
1 15 oz can petite diced tomatoes in tomato juice
3 cloves minced garlic
2 tbsp fresh minced parsley
2 tbsp fresh minced basil
2 tbsp fresh minced thyme
¼ cup freshly grated parmesan cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
Olive oil

Directions:
1. Preheat oven to 350*. Lightly coat a 9x13 glass casserole dish with olive oil. Scoop out seeds in center of each zucchini half. Drizzle with olive oil and salt and pepper to taste. Arrange in glass dish.

2. Brown ground beef (or turkey) in a medium saucepan over medium heat until cooked through. Drain canned tomatoes, reserving ¼ cup of juice. Add tomatoes, reserved juice, herbs, parmesan, and salt and pepper to meat. Reduce heat to low, cover and simmer about 10 minutes. Remove from heat.

3. Fill each zucchini boat with filling and top with mozzarella cheese. Bake for 15-18 minutes. Broil 2-3 minutes on high to get cheese to bubble. Serve hot.

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