I have lots of zoodle recipes on this blog. Why? Because they are so versatile, and one of the fastest meals you can throw together. Zoodles cook in two minutes, which is faster and easier than dried pasta. As if you needed another reason to eat zoodles.
This particular medley features grape tomatoes bursting with garlic oil, sauteed shrimp, and big chunks of fresh mozzerella cheese. Oh, and a bunch of grated cheese, too. Does it get any better than that?
This is a fast, light, healthy dinner that is perfect for summer. It’s a complete meal that everyone will love, and it only takes one pot!
Nuff’ said!
INGREDIENTS:
3 zucchini, spiralized (or precut spiral zucchini)
2 cups grape tomatos
2 tablespoons minced garlic
4 tablespoons olive oil
1/2 teaspoon thyme
1 pound shrimp, peeled and deveined
2 cups fresh mozzarella, chopped into big chunks
1 cup grated Parmesan
Heat oil in skillet over medium heat. Add garlic and allow to infuse for a moment.
Add tomatoes, thyme, and shrimp. Cook until the tomatoes are tender and the shrimp is pink.
Add the zucchini and toss until warmed through.
Turn off the heat and add the cheeses. Toss until combined.
Done!
whenkathycooks 