This came about because I needed a South Beach-acceptable substitute for pasta, which I was craving.
In this recipe, the zucchini takes the place of pasta. The only problem is that unlike pasta, the zucchini gives off water instead of soaking it up. So you have to make sure the zucchini is very, very well drained, and still expect a lot of liquid in the bottom of the bowl afterwards.
1-1/2 lbs small zucchini
1 T olive oil
1-1/2 C chopped green onions
1/2 C minced parsley
7 oz tuna (1 family-sized pouch)
1/4 C Kalamata olives, chopped
6 sun-dried tomato halves, packed in oil, chopped
2 cloves garlic, minced
1/2 C crumbled feta cheese
1 C white wine
1/4 C lowfat sour cream
Romano or parmesan cheese and additional minced parsley, for garnish
Cut the zucchini into julienne strips. Boil them for about 4 minutes in salted water and drain extremely well.
In a large skillet, saute the onions in the oil for a couple of minutes. Toss in the parsley and cook for another minute. Stir in the garlic, tuna, olives, sun-dried tomatoes, and wine and heat until bubbly. Then stir in the sour cream and remove from the heat.
Put the drained zucchini in a large bowl and pour the sauce over the top. Garnish with the romano and parsley. Toss gently at the table before serving.