Cheesy Shrimp and Zucchini Casserole recipe

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Ingredients

1 tablespoon olive oil
3 zucchini, sliced
2 yellow squash, sliced
salt and freshly ground black pepper to taste
1 tablespoon butter
1 ½ pounds uncooked medium shrimp, peeled and deveined
3 tablespoons minced garlic
¼ cup chopped green onions
2 teaspoons seafood seasoning (such as Old Bay®)
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded habanero-flavored cheese

Nutrition Info

365.7 calories
carbohydrate: 7.2 g
cholesterol: 233.1 mg
fat: 21.8 g
fiber: 2.1 g
protein: 35.5 g
saturatedFat: 12.4 g
servingSize: -
sodium: 806.3 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Heat olive oil in a skillet over medium heat and cook zucchini and squash until tender, 5 to 10 minutes. Season with salt and pepper.

  3. Melt butter in a separate skillet over medium heat. Add shrimp and garlic, cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes per side. Add green onions and seafood seasoning and stir to combine. Remove from heat.

  4. Scoop half of zucchini-squash mixture into a 9x13-inch baking dish using a slotted spoon. Add shrimp and skillet drippings. Sprinkle 1/2 cup Cheddar cheese, 1/2 cup mozzarella cheese, and 1/2 cup habanero pepper cheese on top. Add the remaining zucchini and squash mixture and top with remaining cheeses.

  5. Bake in the preheated oven until gooey and bubbly, about 30 minutes.

Recipe Yield

6 servings

Recipe Note

This delicious, easy-to-make, low-carb casserole was such a huge hit with my friends and kids!

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