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


Recipe Summary

20 mins
40 mins
1 hr
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

  • 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.

  • 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.

  • 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.

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

Nutrition Facts

366 calories; protein 35.5g 71% DV; carbohydrates 7.2g 2% DV; fat 21.8g 34% DV; cholesterol 233.1mg 78% DV; sodium 806.3mg 32% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Good flavor. Cheese made it interesting and different. A bit watery but that happens with zucchini. Read More