Thursday, August 2, 2012

Mediterranean Zucchini "Pasta" w Shrimp and Cherry Tomatoes

I found this great summer recipe in a magazine yesterday and
realizedI had all the ingredients on hand! I showed it to DH and he
got out achopping board and in 20 minutes he had put together this
great dish!Instead of pasta, you slice a large zucchini into strips. 
My whole family loved this dish, especially my grown men sons!
I think they loved the shrimp and feta cheese.  Enjoy!

Mediterranean Zucchini "Pasta" With Shrimp and Cherry Tomatoes

Makes:  5 servings
Serving Size:  1 cup
Prep. Time:  20 min.

1   garlic clove, minced
2   Tbsp. olive oil
1   large zucchini
1   cup halved cherry tomatoes
1/2  lb. cooked, peeled, and deveined medium shrimp
1/4  cup basil
1   Tbsp. small capers, drained
8   sliced pitted black olives
2   Tbsp. crumbled feta cheese ( We put in 2 oz. crumbled)

1.  In a small dish, combine the garlic and olive oil, and set aside
for 15 minutes.

2.  Slice the zucchini lengthwise into thin strips.  (DH used a carrot
peeler.)  Then slice the strips into 1/4-inch-thick ribbons.

3.  In a large bowl, combine the cherry tomatoes, shrimp, basil,
capers, and olives.   Fold in the zucchini "pasta" and feta cheese.
Drizzle with the garlic-infused olive oil, toss gently, and serve.
Per 1 cup serving:  Calories 140, Fat 8 g (Sat. Fat 1.7 g) Carb. 5 g

This dish was absolutely delicious!  However,  this was all I ate
for dinner and I was hunger in a couple of hours.  Best to add   
some rolls or crackers.  Lottie

Recipe from the August issue of Diabetes Forecast
by Robyn Webb, MS, LN

1 comment:

  1. Isn't it exciting when we come across a new recipe and actually have everything we need for it on hand? It's the best!