Neptune Casserole
Source of Recipe
Treva Key of Family Cooking
Recipe Introduction
Craving seafood? Make this fresh-tasting shrimp and scallop casserole -- all it needs is a tossed salad.
List of Ingredients
1 tablespoon olive oil
2 medium zucchini, chopped (about 2 cups)
1 medium yellow onion, diced (about 1 cup)
1 medium red bell pepper, diced (about 1 cup)
3 cloves garlic, minced
2 medium tomatoes, diced (about 2 cups)
2 tablespoons chopped fresh chives
1/4 teaspoon black pepper
1/2 pound bay scallops
1/2 pound medium shrimp, peeled and deveined
1/4 cup shredded reduced-fat mozzarella cheese
Recipe
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; saut� 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.
Serves 6
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