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Snapper with Zucchini & Mushrooms

“Looking for a way to keep your family’s meals light and high in veggie content? This recipe is it.” Colorful tomatoes, mushrooms and zucchini make a surprisingly filling topping for this fish. It’s yummy with pork, too. Lisa Glogow - Aliso Viejo, California

4 ServingsPrep: 25 min. Cook: 10 min.

Ingredients

3 cups diced zucchini
2 cups halved fresh mushrooms
3/4 cup chopped sweet onion
2 tablespoons olive oil, divided
3 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper flakes, optional
4 red snapper or orange roughy fillets (6 ounces each)

Directions

In a large nonstick skillet coated with cooking spray, saute the
zucchini, mushrooms and onion in 1 tablespoon oil until
crisp-tender. Add garlic; cook 1 minute longer. Stir in the
tomatoes, basil, oregano, salt, pepper and pepper flakes if desired.
Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or
until vegetables are tender.
Meanwhile, in another large nonstick skillet coated with cooking

2 of 2

Snapper with Zucchini & Mushrooms (continued)

Directions (continued)

spray, cook fillets in remaining oil over medium heat for 4-6
minutes on each side or until fish flakes easily with a fork. Serve
with vegetable mixture. Yield: 4 servings.

Nutrition Facts: 1 fillet with 1 cup vegetables equals 253 calories, 8 g fat (1 g saturated fat), 102 mg cholesterol, 414 mg sodium, 14 g carbohydrate, 4 g fiber, 32 g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1-1/2 fat.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.