2 lb. yellow squash
2 lb. zucchini
1 small onion, chopped
3 cloves garlic, minced
1 (1 lb.) bag frozen shrimp
1 c. bread crumbs
dash of paprika

Boil squash and zucchini; drain water. Sauté onion and garlic in little butter; add squash and zucchini, garlic and shrimp. Season to taste. Put in casserole. Spread bread crumbs over top and sprinkle paprika.

Bake at 350°F for 30 minutes.