Recipe: Shrimp and Squash Casserole (A Taste of the South)

SHRIMP AND SQUASH CASSEROLE

6 tablespoons unsalted butter or margarine
1 large onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
3 large garlic cloves, minced
1 1/2 teaspoons dried leaf oregano
1 teaspoon dried leaf savory
2 tablespoons minced parsley
2 medium yellow squash, sliced crosswise
2 medium zucchini, sliced crosswise
2 large tomatoes, peeled, chopped
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
2 pounds uncooked medium shrimp, shelled, deveined
1/2 cup fine dry bread crumbs
6 green onions, chopped
1 cup shredded Mozzarella cheese
3/4 cup grated Parmesan cheese

Melt butter or margarine in a deed-sided 12-inch skillet over medium heat. Add onion, green and red bell peppers, garlic, oregano, basil, savory and parsley. Cook until onion is slightly wilted and transparent, about 5 minutes.

Add squash; stir to blend. Add tomatoes, sugar, salt, black pepper and red pepper. Cover and simmer until vegetables form a rich, buttery sauce; about 30 minutes.

Preheat oven to 350 degrees F.

Remove skillet from heat and stir in shrimp, breadcrumbs, green onion and cheese. Turn mixture into a 4-quart casserole or 4-6 individual au gratin dishes.

Bake until lightly browned and bubbly, about 25 minutes.

Makes 4-6 servings
Source: A Taste of the South