Zucchini and Shrimp- A Father's Day Flavor Story

Father's Day brings me back to the kitchen and the BBQ pit or grill- the place where my Dad truly shines. When I think of my Dad, I am reminded of food- not just eating it, but celebrating it, growing it, and most of all sharing it.

Dad is a perfect blend of Italian soul and Cajun spice. He's just as comfortable making spaghetti and meat sauce as he is a pot of gumbo. No trip to the grocery store with him was ever an errand- it was always an adventure. Whether it's browsing through Rouses or making a pilgrimage to Central Grocery in New Orleans' for muffulettas and olive salad mix, food is how my Dad connects to his roots.

My Dad's cooking goes beyond feeding the family. For many years, he's cooked dinners for the volunteer fire company to help with fundraising. At the annual fireman's fair, you'll find him cooking for more than a thousand people, visiting and swapping stories the whole time.

Zucchini and shrimp might seem like an odd pair, but it’s the perfect symbol for me and my Dad. The plump and briny shrimp always brings me back to my roots in Louisiana. The zucchini reminds me of my Grandma’s garden, which my dad used to help her tend.

So this Father's Day, I'm making Zucchini and Shrimp, a dish that's equal parts Louisiana and Italy- just like my Dad. Cooking isn’t just a skill for him, it’s a legacy. It’s how he remembers his parents, shares his culture, and shows love.

Zucchini & Shrimp

Serves: 4–6  Prep Time: 15 min  Cook Time: 35–40 min  Total Time: 50–55 min

Ingredients:

• ½ stick butter or margarine

• 3 tablespoons olive oil

• 1 small white onion, chopped

• 2–3 green onions (scallions), chopped

• 4 average-sized zucchini (peeling optional), sliced into rounds

• 1 lb shrimp, peeled and deveined

• 1½ cups Italian-seasoned bread crumbs

• Grated Parmesan cheese, for topping

Instructions:

1. In a large sauté pan or skillet, melt the butter over medium heat. Add the olive oil, then stir in the chopped white and green onions. Cook until the onions are soft and translucent, about 5 minutes.

2. Slice the zucchini into rounds (you can leave the skin on or peel it, your choice). Add it to the pan with the onions. Cook slowly over medium-low heat, stirring occasionally, until the zucchini softens and releases its juices—about 15 minutes.

3. Add the peeled and deveined shrimp to the zucchini mixture. Cook for 15–20 minutes, or until the shrimp are pink and cooked through.

4. Stir in the Italian-seasoned bread crumbs to absorb the zucchini’s juices. Mix well to coat everything evenly.

5. Let the mixture heat through for about 10 more minutes, stirring occasionally. Top generously with grated Parmesan cheese and serve warm.

Tips & Variations:

• Swap it out: Yellow squash works just as well in place of zucchini—or mix the two for extra color.

• Money-Saving Tip: If you're looking to cut costs, you can swap the shrimp for ground meat—like ground chicken, turkey, or beef. It’s just as tasty and more budget-friendly!

• Crank the Cajun: Want a little heat? Toss the shrimp with a bit of Tony Chachere’s or your favorite Cajun seasoning before adding them to the pan.