Baked Summer Squash and Shrimp
Ingredients
- 6 yellow squash, diced
- 4 tablespoons extra virgin olive oil, divided
- 1/2 cup chopped onions
- 1/2 cup chopped green onions
- 2 garlic cloves, minced
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup Italian bread crumbs, divided
- 1/2 cup Parmesan cheese, divided
- 1 teaspoon dried oregano leaves
- 1/8 teaspoon cayenne pepper
- Salt and black pepper to taste
Instructions
Preheat oven to 375 degrees. Place squash in a medium saucepan. Cover with water and bring to a boil. Cook until squash is tender, about 5 minutes. Drain and set aside. In a large saucepan over medium-high heat, heat 2 tablespoons olive oil. Add onions and green onions; saute 2 minutes. Add garlic; saute 1 minute, stirring frequently to prevent garlic from burning. Stir in shrimp; cook until shrimp turn pink, about 5 minutes. Reduce heat to low. Add squash, 1/4 cup bread crumbs, 1/4 cup Parmesan cheese, oregano and cayenne pepper. Season to taste with salt and black pepper. Transfer squash mixture to a lightly greased 2-quart baking dish. Sprinkle top with reserved 1/4 cup bread crumbs and 1/4 cup Parmesan cheese. Drizzle remaining 2 tablespoons olive oil over bread crumbs and Parmesan cheese. Bake until golden brown and bubbling, 20-25 minutes. Serves 4-6.