Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp olive oil (extra-virgin, divided)
  • 1 medium uncooked zucchini (cut into 1/4-inch slices)
  • 1 pound (s uncooked shrimp, large-size, peeled and deveined)
  • 1 cup (s cherry tomatoes, cut in half)
  • 1 teaspoon Italian Seasoning
  • 1/2 tsp Kosher salt
  • 1/4 tsp black pepper (freshly ground, or to taste)
  • 2 Tablespoons shredded parmesan cheese

Instruction

  • 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.
  • Heat remaining teaspoon oil in same skillet. Add shrimp; sauté 1 to 2 minutes. Add tomatoes, Italian seasoning, salt and pepper; sauté until shrimp are almost just cooked through, about 1 minute.
  • Return Zucchini to the pan and sprinkle with salt and pepper.
  • Add shredded parmesan cheese and toss until well incorporated.
  • Serve and enjoy!