Neptune Casserole
From mountainmama 15 years ago
- 30 minutes to make
- Serves 6
Craving seafood? Make this fresh-tasting shrimp and scallop casserole - all it needs is a tossed salad.
Ingredients
- 1 tablespoon olive oil shopping list
- 2 medium zucchini, chopped (about 2 cups) shopping list
- 1 medium yellow onion, diced (about 1 cup) shopping list
- 1 medium red bell pepper, diced (about 1 cup) shopping list
- 3 cloves garlic, minced shopping list
- 2 medium tomatoes, diced (about 2 cups) shopping list
- 2 tablespoons chopped fresh chives shopping list
- 1/4 teaspoon black pepper shopping list
- 1/2 pound bay scallops shopping list
- 1/2 pound medium shrimp, peeled and deveined shopping list
- 1/4 cup shredded reduced-fat mozzarella cheese shopping list
How to make it
- 1. Preheat oven to 450°F. In a large skillet, heat oil over medium-high heat until hot but not smoking. Add zucchini, onion, and red pepper. Reduce heat to medium; cook, stirring constantly, until vegetables are tender, about 10 minutes. Add garlic; cook, stirring, for 1 minute longer.
- 2. Add tomatoes and increase heat to medium-high. Cook, stirring, until tomatoes soften, about 10 minutes. Stir in chives and black pepper. Add scallops and shrimp; sauté until just cooked through, about 3 minutes.
- 3. Spoon mixture into a 2-quart casserole. Sprinkle cheese on top. Bake until cheese melts, about 5 minutes. Serve immediately.
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Good morning, this recipe looks very good. You have my 5. Have a wonderful day....Cheryl
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"FIVE FORKS" Family likes Casseroles..NICE!!
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