Shrimp and Zucchini Gratin

Slice zucchini lengthwise about 1cm thick. Toss with 2 tbsp olive oil and ½ tsp salt. Lay on a baking sheet and roast at 200°C for 12 minutes until just tender, not golden.

While zucchini roast, peel and thinly slice the garlic cloves. Roughly chop the parsley. Cut the lemon in half — one half for juicing, set the other aside.

Pat shrimp dry with paper towels. Season with ½ tsp salt and ¼ tsp black-pepper.

Add shrimp in a single layer. Cook 2 minutes per side until pink and just curled. Use an instant-read thermometer to verify internal temperature has reached 63°C (145°F). Remove from heat immediately.

Add shrimp in a single layer. Cook 2 minutes per side until pink and just curled. Remove from heat immediately.

Tear the mozzarella into small pieces. Mix with the breadcrumbs, chopped parsley, and 2 tbsp olive-oil until combined.

In a baking dish, layer the roasted zucchini slices. Scatter the sautéed shrimp evenly over the top.

Squeeze the lemon juice over everything. Pile the mozzarella-breadcrumb mixture on top in an even layer.

Bake at 200°C for 15 minutes until the topping is golden and bubbling. Check that the internal temperature of the shrimp (inserted into the center of the dish) reaches at least 63°C (145°F). Watch it — you want golden, not burnt.

Let it rest 2 minutes out of the oven. Serve with the reserved lemon half on the side for anyone who wants more brightness.