Recipe of the Week — Mediterranean Zucchini “Pasta” With Shrimp and Cherry Tomatoes
Article Via Diabetes Forecast
If you are headed to any of the local farmers markets this weekend, keep your eyes out for cherry tomatoes and zucchini so you can make this incredible looking recipe. (We’ve seen great zucchinis the past few weekends at the Downtown Farmer’s Market on Saturday mornings!) Enjoy, and tell us what you think on Facebook and Twitter.
Makes: 5 servings
Serving Size: 1 cup
Preparation Time: 20 minutes
1 garlic clove, minced
2 Tbsp. olive oil
1 large zucchini
1 cup halved cherry tomatoes
1/2 lb. cooked, peeled, and deveined
1/4 cup sliced basil
1 Tbsp. small capers, drained
8 sliced pitted black olives
2 Tbsp. crumbled feta cheese
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.
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