Mediterranean Prawn and Zucchini Bake with Feta

A juicy casserole of prawns, zucchini and cherry tomatoes under a custard of egg and cream, topped with feta and mozzarella and baked until golden. Low in carbohydrates, rich in vegetables and protein, and still filling.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 250 g raw shelled prawns
• 2 Stück zucchini
• 200 g cherry tomatoes
• 1 Stück red onion
• 1 Stück garlic clove
• 1 EL olive oil
• 2 Stück eggs
• 100 ml cream
• 100 g feta
• 50 g mozzarella
• 1 TL dried oregano
• 1 Bund basil
• salt
• pepper

Method

1. Preheat the oven to 200 °C top and bottom heat. Halve the zucchini lengthwise and slice thinly. Cut the onion into fine strips and finely chop the garlic.
2. Heat the olive oil in a large pan and sweat the onion and garlic for 3 minutes until translucent. Add the zucchini slices, fry for 4 minutes and season with salt and pepper.
3. Pat the prawns dry, season with salt and pepper and add them to the pan with the zucchini. Fry everything for 2 minutes, turning, until the prawns are just cooked through on the outside.
4. Spread the mixture in a shallow baking dish. Halve the cherry tomatoes and distribute them between the other ingredients.
5. Whisk the eggs with the cream, oregano, salt and pepper and pour over the casserole.
6. Crumble the feta and roughly dice the mozzarella. Spread both evenly over the casserole.
7. Bake the casserole in the oven for 15 to 18 minutes, until the custard has set and the surface is golden brown.
8. Pull the basil leaves off the stems, tear them roughly and sprinkle over the hot casserole. Serve immediately.