I usually have frozen prawns always on hand to prepare quick dishes like this; It is clear that it would be much richer with fresh prawns, but the frozen ones have the advantage of price and the availability to improvise a bit. They are very practical to enrich simple dishes when we cook for one or two people.

Wash the zucchini and cut lengthwise. Cut into half-moons about half a finger thick. If we leave them finer, they will be more tender when cooked, it goes to taste. I usually combine thicknesses to have a set of textures on the plate. Chop the garlic very finely.

Heat some oil on a griddle or grill of good quality and cook the prawns directly frozen -we can rinse them under a strain with warm water if they come with ice-, over high heat. Sauté until they start to take color and season them with a little salt and pepper. Remove.

Clean the plate a little with kitchen paper if necessary and reheat a little oil and add the garlic clove. Give a few turns quickly and add the zucchini, stirring over high heat so that it begins to take color. Season with salt and pepper and add the lemon zest.

Lower the heat a little and sauté for a few minutes, stirring continuously. Reincorporate the prawns when we see that the vegetables are almost ready. Add the dill, a pinch of oregano and stir well.

Serve fresh with a little lemon juice, an extra hit of pepper and some chopped fresh parsley, optional.

Stir-fry squashstep

With what to accompany the zucchini stir fry

This plate of zucchini stir fry with prawns it’s perfect for a simple and light dinner or to serve as a first course in a more complete menu. It will also go well with a vegetable cream or salad, or as a garnish for grilled or grilled fish. We can turn it into a scrambled eggs by adding a couple of beaten eggs at the end, or enrich the dish by serving it with rice, couscous or quinoa.