Mediterranean Zucchini "Pasta" With Shrimp and Cherry Tomatoes
Photo: Dan Whipps; food styling by Lisa Cherkasky ingredients
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 sliced basil
1 Tbsp. small capers, drained
8 sliced pitted black olives
2 Tbsp. crumbled feta cheese
preparation
Makes: 5 servings
Serving Size: 1 cup
Preparation Time: 20 minutes
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. 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.
nutrition
Per Serving: Calories 140, Fat 8 g (Sat. Fat 1.7 g), Carbohydrate 5 g (Fiber 2 g, Sugars 2 g), Cholesterol 100 mg, Sodium 595 mg, Potassium 350 mg, Protein 12 g, Phosphorus 185 mg
Exchanges: Vegetable 1, Lean Meat 2, Fat 0.5
Comments
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We really enjoyed this dish. Our only change for when we make it next will be to use 2 large zucchinis. We needed more 'noodles' to go with it but the flavor was great.
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