Mutti Datterini Tomato and Prawn Bake

Name: Mutti Baby Roma Tomato and Prawn Bake
Ingredients: 2 small zucchinis; 20 large peeled prawns; 1 can Mutti Datterini Tomatoes; 1/2 teaspoon each dried basil, oregano and garlic powder; 2 tablespoons olive oil; Freshly cracked black pepper

Made with Datterini Tomatoes

Baby Roma, or Datterino, tomatoes are oblong and tasty cherry tomatoes with a sweet and delicious flavor. They are carefully collected and processed in the shortest possible time to preserve the freshness of each freshly picked tomato. Because of it’s thin skin, the Datterini are perfect for dishes requiring short cooking times, such as pasta sauces, and also works well with shellfish and seafood.

25 min (COOK TIME: 25 min)

Easy

Gluten-free, Healthy, Dairy free

Ingredients

2 small zucchinis
20 large peeled prawns
1 can Mutti Datterini Tomatoes
1/2 teaspoon each dried basil, oregano and garlic powder
2 tablespoons olive oil
Freshly cracked black pepper

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Method

Preheat oven to 180C (160C fan-forced).
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.
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.
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.

Special occasion, Quick and delicious, Party, Fish, Italian food, Main course