Shrimp and Tomato Casserole

Step 1

Preheat oven to 375°F. Slice 2 zucchini into rounds and chop 4 tomatoes. Mince 3 garlic cloves.

Step 2

In a skillet over medium heat, add 2 tbsp olive oil and the minced garlic. Cook until fragrant, about 1 minute.

Step 3

Add the sliced zucchini and chopped tomatoes to the skillet. Cook until vegetables soften, about 5 minutes.

Step 4

Stir in 1 lb shrimp and 1 cup heavy cream. Season with 1 tsp salt. Simmer until shrimp turn pink, about 3 minutes.

Step 5

Transfer mixture to a baking dish. Sprinkle 1 cup shredded cheese evenly over the top.

Step 6

Bake until cheese is melted and bubbly, about 15 minutes. Let cool slightly before serving.