To ensure the best results with your oven-baked shrimp and zucchini, it’s important to keep a few key points in mind. First, make sure your shrimp are thoroughly thawed, peeled, and deveined before cooking. This not only saves time during preparation but also ensures even cooking and a more enjoyable texture. The zucchini should be sliced evenly—about 1/2 inch thick—to promote uniform cooking. If using a large zucchini, you may want to cut it into longer strips or half-moons for better distribution on the baking sheet. For those who like a bit more heat, you can add a pinch of cayenne pepper or a dash of hot sauce to the spice blend. It’s also helpful to avoid overcrowding the pan, as this can lead to steaming rather than roasting. Cooking the shrimp and zucchini separately for a few minutes before combining them in the dish can also help maintain their individual textures. If you’re preparing this dish in advance, you can assemble the ingredients and store them in the refrigerator for up to an hour before baking. Just be sure to bring everything to room temperature before placing it in the oven.