Bavette with Shrimp and Zucchini

Finely chop the shallot and sauté with 2 tbsp olive oil in a frying pan until golden brown. Cut the shrimps into two pieces, add and sauté for 2 min until light golden. Peel the cherry tomatoes, cut into slices and add. Gently simmer the sauce for 4 min and then season strongly with salt and freshly ground pepper. Finally, cut the zucchini into thin slices, now blanch and add to the sauce form. Make the bavette in enough salted water, drain and toss in the frying pan with the remaining oil and the sauce. Sprinkle with the chopped parsley and bring to the table.

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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