Delish Recipe - Need to share

So Saturday I went grocery shopping and fould some Yellow squash and zuccini. and thought great now I can try this ribbon technique fellow NM's have shared. So it started as a veggie side dish and I just couldn't stop. I ended up with a very presentable HEALTHY meal. MMMMMM. I can't wait to do it again. Here's what I did;

Ingredients
1 tablespoon extra virgin olive oil
1 clove garlic
1 medium yellow squash
1 medium zuccini
1 can stewed whole tomatoes
12 oz frozen cooked cocktail shrimp
1/2 tablespoon of corn starch

Start thawing your shimp in a colander in the sink. Bring large skillet to med heat. Add EVOO, while oil is warming, finely chop garlic clove then add to oil. Begin cutting the squash (yellow and zuccini) into ribbons directly into the pan using your veggie peeler.(stop to rotate the ribons occasionally to keep the ones on the bottom from over cooking.)add the entire can (juices and all) of stewed tomatoes to the skillet. Add thawed shimp to skillet. Cook to desired tenderness uncovered allowing the juices to reduce. When the tenderness is reached (about 20 mins) add 1/2 TBS of corn starch to thicken the sauce. Salt and pepper to taste.

Makes 4 Large servings (Note this recipe has 1/4 tsp sea salt for taste, but I think you could get away without it. So the sodium listed below reflects the added salt.)

Nutrition Info
Serving Size 1
Calories 94
Total Fat 4.3 g
Saturated Fat 0.5 g
Trans Fat 0 g
Cholesterol 38 mg
Sodium 323 mg
Total Carbohydrate 4 g
Dietary Fiber 1 g
Sugars 2 g
Protein 12 g
Vitamin A 12 µg
Vitamin C 17 mg
Calcium 49 mg
Iron 1 mg

MMMMMMM! I hope someone enjoys as much as we did. Even my 1 and 1/2 YO son LOVED it.

Happy Green Everyone.

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