One-pan meals are a favorite at my house. They are easy to make and even easier to clean up. My oven shrimp bake has lots of healthy ingredients, but it’s also a hearty and flavorful dish that I can have ready to serve in less than thirty minutes. You can also substitute different vegetables to fit what’s in season or what you have in your fridge. Try green peppers, spinach, or peas. The possibilities are endless for this versatile and tasty one pan dinner.

Belle’s One Pan Oven Shrimp Bake

2 teaspoons olive oil

½ teaspoon Cajun seasoning

1 medium zucchini, quartered and sliced

1 small onion, quartered and sliced

1 medium sweet potato, peeled and cubed

1 pound raw shrimp (peeled, deveined, and tails off)

2 teaspoons lemon juice

½ teaspoon garlic salt

½ teaspoon pepper

1 cup grape or cherry tomatoes, halved

¾ cup frozen corn kernels

In a large bowl, place the zucchini, onion, and sweet potatoes. Drizzle with the olive oil and toss. Sprinkle with the Cajun seasoning and toss again. Place on a large rimmed baking sheet and bake at 400 degrees for 15 minutes. In the same bowl, place the shrimp, tomatoes, and corn. Drizzle with the lemon juice and toss. Sprinkle with the salt and pepper and toss again. When the vegetables have cooked, remove from the oven and add the shrimp mixture evenly over the vegetables on the baking sheet. Put back into the oven for another 10 minutes or until shrimp are pink.

Brenda Stanley is the mother of five children, including two sets of twins and a grandmother of eight. She is a cookbook author and novelist. For more recipes and information, visit her website