This Lent, a lot of us in South Louisiana are looking for great seafood recipes for Friday night meals. This Shrimp and Zucchini Pie is simple to make, healthy, and packed full of flavor! The shrimp and the zucchini compliment each other so well, enhancing the flavor of both, and the muenster cheese helps to bring it all together for a smooth texture. Check out the recipe below for dinner tonight!
4 cups sliced zucchini
1 cup chopped onions
3 eggs, beaten
12 oz Muenster cheese cut thick
1 lb shrimp
1 can (8 oz) Pillsbury Crescent Dough Sheet
2 tsp Creole muster
4 tbsp Basin Blend Seasoning
0.5 tsp salt (optional)
0.5 tsp cayenne pepper (optional)
Preheat oven to 375°Shrimp and Zucchini
In a large skillet, cook shrimp in olive oil. Drain the excess liquid and mix in 2 tbsp of Basin Blend.
In another skillet, saute zucchini and onions in olive oil until tender.
Transfer the vegetables to a large bowl to cool. Stir the eggs and 2 tbsp of Basin Blend. Add salt and cayenne pepper to taste (optional).
In a greased casserole dish, spread the dough sheet even to cover the bottom of the dish.
Spread the creole muster over the dough.
Layer the casserole with shrimp, then cover with muenster cheese, and top off with vegetable mixture.
Bake at 375° for 35 minutes.
Looking for recipe ideas? Click here to see more recipes from Basin Blend! Let us know what you think about the Shrimp and Zucchini Pie in the comments. How did yours turn out?
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