1 Tsp. olive oil
2 Zucchini chopped - 2 cups
1 Yellow onion diced - 1 cup
1 Red bell pepper diced - 1 cup
3 Cloves garlic minced
2 Tomatoes diced - 2 cups
2 Tbs. chopped fresh chives
1/4 Tsp. black pepper
1/2 Lb. bay scallops
1/2 Lb. medium shrimp, peeled and deveined
1/4 Cup shredded reduced-fat mozzarella cheese
1. Preheat oven to 450 F. Heat olive oil in a large skillet until hot but not smoking.
Add zucchini, onion, and red pepper. Reduce heat to medium and cook,
stirring constantly, until vegetables are tender, about 10 minutes. Add garlic
and cook for about 1 minute more, stirring constantly.
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, saute until just cooked through, about 3 minutes.
3. Spoon mixture into a 2 quart casserole. Sprinkle cheese on top and bake
until cheese melts, about 5 minutes. Serve immediately.
Serves 6
Per serving:
Calories - 145
Carbohydrates - 8 g