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Cheesy Shrimp and Zucchini Casserole

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Ashley Renee

"This delicious, easy-to-make, low-carb casserole was such a huge hit with my friends and kids!"
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1 h servings 366 cals
Original recipe yields 6 servings

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  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.

Nutrition Facts

Per Serving: 366 calories; 21.8 g fat; 7.2 g carbohydrates; 35.5 g protein; 233 mg cholesterol; 806 mg sodium. Full nutrition

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