Lighten it Up- Summer Zucchini

When the temperatures soar over 95 degrees, you need to create light meals that won't weigh you down. Let's face it, I HATE heating up my kitchen when it's so hot. This recipe is quick and delicious! If you're following WW (formerly known as Weight Watchers - somehow that statement makes me think of the artist formerly known as PRINCE. Sorry, you lost me for a minute there, I'm back), this entree only has 2 smart points (as pictured).

My idea of a great recipe is that it's tasty, colorful and uses fresh ingredients. With Summer in full swing, we have a wonderful variety of fresh fruits and vegetables waiting for us at our local farmers market or food store.

The main ingredient in this recipe is Summer Zucchini (bi-color). I grew up calling them " Gagootz " ( I had to call my sister Julie to confirm, I thought I was crazy). Turns out the translation from Italian to English is " your "crazy in the head." But if you're in, say, a mature, Italian-American gentleman's garden, that "gagootz" refers to a long, hanging squash typically harvested in August. Actually, that's really a "cucuzza." Cucuzza grow in the shape of baseball bats, hence the nickname "baseball squash." (Source: Google)

The name zucchini comes from a plural diminutive word for an Italian word for squash - “zucca”. Its other name - “courgette” comes from the French word for this vegetable. Zucchini appeared in the North America in the early 20th century, more precisely in the 1920s, probably brought back by Italian immigrants.

Zucchini contains zero fat, and is high in water and fiber. It also contains significant amounts of vitamins B6, riboflavin, folacin, C, and K, and minerals, like potassium and manganese. The summer squash also contains antioxidant and anti-inflammatory phytonutrients.

Now that we know it's good for us, let's get cooking, you'll need:

1 green zucchini (chopped)

1 yellow zucchini (chopped)

1 small onion minced

1 clove of garlic minced

6 fresh basil leaves

Fresh parsley

1 lb of medium cooked shrimp

1 can of Fire Roasted Tomatoes (no salt)

1/2 cup of Barilla Protein Plus Pasta - farfelle

1 can (rinsed) black eyed peas

1 small fresh tomato

1 tbsp of olive oil

1 cup of water

1 tbsp Italian Seasonings

Heat a large non stick skillet and add the olive oil. Carefully add the onions, garlic and zucchini. Stir until the onion are soft and the zucchini starts to brown. Add the canned tomatoes and water to the pot. Stir in the Italian Seasonings. This is my new find, it has oregano, parsley, basil all in one. Allow this to simmer.

Add the black eyed peas and the pasta (yes straight from the box) to the skillet. Cover and allow this to cook for 10 minutes. Make sure you stir this often so the pasta doesn't stick to the skillet. You may need to add a little more water or could use tomato sauce (optional).

Now you're ready to plate your yummy entree. Put the zucchini ragout (this is very similar to a ragout recipe) on the bottom of the bowl. Arrange your cooked shrimp in a circle on top and put the fresh tomato (diced) in the center with the fresh herbs on top. I don't cook with salt, but if you prefer, add your salt and pepper before you put the fresh herbs on top.

From start to plating, this meal with take you less then 30 minutes to make. Wait, isn't that a show on Food Network? (LOL)

Enjoy! Have a safe and happy Summer.