Enjoy this fun and gluten-free dish that will get you loving your veggies!
Total Time
30min
4.3
3 Ratings
Author: SideChef
Servings:
2
Ingredients
•
2
cups
Tomatoes
•
2
cloves
Large
Garlic
•
2
Tbsp
Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
•
4
Zucchini
•
1/3
cup
Basil Pesto
•
1
lb
Shrimp
•
1
Lemon
•
1/3
cup
Crumbled Feta Cheese
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Peel and mince the Garlic (2 cloves).
3.
On a baking sheet, toss the Tomatoes (2 cups) with minced garlic, Olive Oil (1 Tbsp), Salt (to taste), and Ground Black Pepper (to taste). Roast the tomatoes for 20 to 25 minutes, or until they begin to burst.
4.
While the tomatoes are roasting, prepare the Zucchini (4) using either a spiralizer, vegetable peeler, or julienne peeler. Set aside in a large bowl.
5.
Rinse and dry the Shrimp (1 lb) then toss with salt and pepper.
6.
Heat Olive Oil (1 Tbsp) in a large skillet over medium heat. Saute the shrimp for 3 to 4 minutes, or until they're cooked through and pink.
7.
When the tomatoes are cooked, immediately toss them with the raw zucchini noodles and Basil Pesto (1/3 cup) in a salad bowl.
8.
Cut and squeeze the Lemon (1) into the zoodles. Add in the shrimp and Crumbled Feta Cheese (1/3 cup) and give it a final toss before serving. Enjoy!
Nutrition Per Serving
CALORIES
626
FAT
33.6 g
PROTEIN
59.9 g
CARBS
28.3 g
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