My current obsession is zucchini noodles. Honestly I didn’t realize it until Amiyah came in the kitchen to see what was cooking and saw the zucchini noodles in the pot. Her response was, “we always have to have zucchini noodles.” I just laughed to myself. No worries, this time I didn’t make her eat them but the funny thing is she loves sauted zucchini, red onions and red peppers. I made her regular noodles since obviously she doesn’t share the same love for the “zoodles” as I do.
This delicious recipe was found in a cookbook I grabbed from the library, “The Best of Cooking Light.” I’m trying to be more budget conscious and not purchase so many cookbooks. If only you could see my office space but you just might. I’m currently in the process of de-cluttering my house and thinking about sharing the process but we’ll see… I seem to collect cookbooks, magazines, water bottles and workout clothes, ugh…
The first step is admitting you have a problem and now we can move to step two now that I have that out in the open…whew!
Ok, on to the recipe… This one was easy to make and I was a little hesitant about adding all those tomatoes but we ate all of them. Try it out and let me know what you think!
1 teaspoon olive oil
5 garlic clove, minced
3 (28-ounce) cans whole tomatoes, drained and coarsely chopped
1/2 cup chopped fresh parsley, divided
1 1/4 pounds large shrimp, peeled and deveined
1 cup (4 ounces) crumbled feta cheese
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
- Preheat oven to 400 degrees.
- Heat oil in a large Dutch oven over medium heat. Add minced garlic, and saute 30 seconds. Add tomatoes and 1/4 cup parsley; reduce heat, and simmer 10 minutes. Add shrimp, cook for 5 minutes. Pour mixture into a 13 x 9-inch baking dish, and sprinkle with feta cheese. Bake at 400 degrees for 10 minutes. Sprinkle with 1/4 cup parsley, lemon juice, and pepper. Yield 6 servings.
Per serving: 191 cal; 6.5g total fat (3.2g sat); 125mg chol; 752mg sodium; 14.4 carb; 2.1g fiber; 19.9g proteins
The zucchini noodles were not part of the recipe but I used my julienne vegetable peeler and placed them in a pot of water and boiled them for about 5 minutes. I guess you can say al dente.