Sweet Datterini tomatoes and succulent prawns make this light, colourful bake an effortless way to bring fresh flavour to the table.
Did you know?
If you like zucchini, we also recommend this zucchini chickpea fritters recipe!
1
Preheat oven to 180°C (160°C fan-forced).
2
Cut zucchinis in half then into thin sticks. Place prawns in a bowl and mix with 2 tablespoons of the tomato juice from the can, basil and garlic powder. Add oregano to the tomatoes and mix well.
3
Spread zucchini in a baking dish, drizzle with olive oil and toss. Pour over the Baby Roma Tomatoes and juice and place prawns on top.
4
Bake for 20 minutes. Serve warm sprinkled with freshly ground black pepper or store in the fridge and enjoy chilled as part of an antipasto plate.
