| 12 | 35 | 288 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 4 |
| 2 tbsp | Extra virgin olive oil |
| 4 clove(s) | Garlic (finely chopped) |
| 1/2 tsp | Oregano, dried |
| 1/2 tsp, leaves | Basil, dried |
| 1/4 tsp | Cayenne pepper |
| 1/4 tsp | Sea Salt |
| 1/4 tsp | Black pepper |
| 4 medium | Zucchini |
| 454 gm | Shrimp, cooked, frozen (peeled, deveined) |
| 1/2 cup | Nutritional yeast |
| 1 tbsp | Lemon juice |
| 2 tbsp | Parsley, fresh (chopped) |
Preheat oven to 400F
Line large sheet pan with parchment paper and set aside.
Combine oil, garlic, oregano, basil, salt, cayenne and black pepper in a small bowl. Whisk to blend and set aside.
Cut zucchini into quarters (1/2-inch slices) and place in a separate bowl.
Pour half of the oil mixture onto the zucchini; mix well to coat.
Add zucchini to half of the parchment-lined sheet pan.
Place shrimp in the same bowl used for zucchini and drizzle with the remaining half of the oil mixture; mix well. Sprinkle with nutritional yeast (or Parmesan cheese)
Add shrimp to the other half of the pan.
Bake for 20 minutes or until shrimp is firm/opaque and zucchini is tender and crisp.
Drizzle with lemon juice and sprinkle with parsley the serve immediately.
Enjoy!
To make AIP friendly omit: Black Pepper & Cayenne Pepper
| Meat | 1.5 |
| Vegetables | 3.0 |
