Shrimp With Zucchini And Tomatoes

1. 1

   Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes. Flip zucchini and cook until golden on other side, about 2 minutes more. Remove zucchini to a plate with a slotted spoon.

2. 2

   Heat remaining teaspoon oil in same skillet. Add shrimp; saute 1 to 2 minutes. Add tomatoes, oregano, salt and pepper; saute until shrimp are almost just cooked through, about 1 minute. Stir in garlic and water; saute, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more. Return zucchini to skillet; toss and serve. Yields about 1 1/4 cups per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.