February 4, 2013

Roasted Zucchini with Shrimp



Looking for a delicious yet healthy dinner for this week? This is going to be it! What is great about this recipe is that you can change the ingredients!
Recipe
Vegetable Mix
  • 2 Medium Zucchini's
  • 2 Roma Tomato's
  • 1 Large Green Pepper
  • 1 Large Red Pepper
  • 2 Tablespoons of garlic, minced
  • 1/4 Cup of Extra Virgin Olive Oil
Shrimp
  • 1 Pound of Shrimp, Peeled and Deveined
  • 1 Tablespoon of Crushed Red Pepper Flakes
  • 2 Tablespoons of Extra Virgin Olive Oil
  • Dash of Salt and Pepper
Pasta
  • 1 16oz Box of Penne Pasta
Extras
  • 1 1/2 Cups of  Low Fat Mozzarella Cheese
  • 1/2 Cup of Fresh Parmesan Cheese
Slice zucchini into half circles. Chop green and red peppers, and tomatoes. Mix vegetable's, garlic, and olive oil together in a 9X13 cake pan. Preheat oven to 400 degrees. Roast vegetable mix for 20 minutes or until vegetable's are tender to eat.
In large pan heat saute the shrimp, olive oil, crushed red pepper flakes, and garlic until shrimp is lightly pink. About 3-5 minutes.
Meanwhile in a large pot bring to boil water and salt. Cook pasta until al dente (when the pasta is firm, but not hard). Drain and keep warm on the side.
Once the vegetable's are tender take out of the oven and combined the pasta and vegetable's, shrimp, and 1/2 a cup of mozzarella cheese. Top off the dish with 1 cup of mozzarella cheese and 1/2 cup of parmesan cheese.
Bake at 400 degrees for 10-15 minutes or until cheese is melted and lightly brown.
Try substituting in chicken next time instead of shrimp to give it a different flavor. You can also make this a non-meat dish and it's still my boyfriends favorite dish either way!

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