Sheet Pan Dinner: Shrimp Scampi with Zucchini

Ingredients:

• 1 medium zucchini, sliced ​​diagonally into 2.5cm thick slices.
• 1 medium zucchini, sliced ​​diagonally into 2.5cm thick slices.
• 2 tbsp extra-virgin olive oil + extra for drizzling
• 60 g unsalted butter
• 1/4 tsp crushed red pepper flakes
• 2 cloves garlic, grated
• Zest of 1 lemon + lemon wedges for serving
• Half a loaf of French bread, cut in half horizontally, then in half again crosswise
• 1/4 tbsp. grated parmesan
• 700 g medium shrimp, peeled, deveined and tailed
• 1/4 cup fresh parsley leaves, chopped

Preparation:

1. Preheat oven to 220°C. Place zucchini and squash on a baking sheet, drizzle with a little olive oil, and season with salt and black pepper. Bake until golden brown, about 15 minutes.
2. Meanwhile, in a large microwave-safe bowl, combine the butter, red pepper flakes, garlic, lemon zest, 2 tablespoons olive oil, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper. Microwave until melted, about 1 minute. Drizzle the bread evenly with 2 tablespoons of the herb butter and sprinkle with grated cheese; set aside. Toss the shrimp with the remaining herb butter.
3. After the zucchini has roasted for 15 minutes, remove the baking sheet from the oven and flip the vegetables over, moving them to the center third of the baking sheet. Place the bread on one outer third of the baking sheet and the shrimp on the other. Move the vegetables closer to the bread so that the shrimp lie in one even layer. This ensures even baking of all the ingredients.
4. Return the pan to the oven and bake until the shrimp are cooked through and the bread is golden brown, 10-12 minutes. Sprinkle with parsley and serve with lemon wedges.