Shrimp & Zucchini Calamarata
Author: A Day in Motherhood B.Moore
Recipe type: Main
- 1 pound package cooked shrimp, chopped
- ¾ Cup Sour Cream
- 1 Cup Ricotta Cheese
- ¼ Teaspoon Salt
- ¼ Teaspoon Pepper
- 1 Tablespoon Parsley
- 2 Stalks Celery
- ¼ Cup Onion
- ½ Tsp. Fresh Lemon Juice
- 1 Cup Parmesan cheese
- 2 Cups Diced Zucchini
- 17oz Package cooked Calamarata
- ½ Cup Italian-seasoned bread crumbs
- Heat oven to 425
- Chop celery and onion together and mix with sour cream, ricotta, salt, pepper, parsley, lemon juice and Parmesan cheese.
- Fold in the diced zucchini and cooked calamarata.
- Cover in Italian-seasoned bread crumbs
- Cover with foil
- Bake at 425 for 25 minutes.
- Remove foil and bake for another 8-10 minutes till golden brown on top.
Recipe by A Day in Motherhood at https://www.adayinmotherhood.com/shrimp-and-zucchini-calamarata/
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