Shrimp on Bed of Zucchini

A light and simple weeknight meal which uses a bed of zucchini in place of pasta or rice.


Ingredients:
1/2 cup onion
3 cloves garlic
fresh parsley (1 - 2 Tablespoons)
3 Tablespoons butter
4 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon cracked pepper
1/2 cup white wine
juice from 1/2 lemon
1 cup Panko crumbs
1 medium zucchini
1 pound peeled and deveined shrimp

Grease large casserole dish. Shred zucchini in food processor, set aside. Chop onion and garlic. Melt half the butter with the oil and saute onions for about 3 minutes and then add garlic and stir for 30 seconds. Season shrimp with salt and pepper and add to skillet. Cook 2 minutes, then turn and cook for an additional minute. Remove shrimp. Add lemon juice and wine to pan, stirring until it begins to butter. Add remaining butter and oil and stir until melted. Place shrimp in casserole dish, then add zucchini, mix slightly and poor sauce over both. Return pan to medium low heat and add panko, stirring until golden. Sprinkle over the top of dish and bake at 400 degrees for 12 minutes or until bubbling. Serve immediately with parsley sprinkled on top.