SNAPPER WITH ZUCCHINI & MUSHROOMS

Snapper with Zucchini & Mushrooms image

"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

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

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)

Steps:

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, if desired, pepper flakes. 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 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.

Nutrition Facts : Calories 253 calories, Fat 8g fat (1g saturated fat), Cholesterol 102mg cholesterol, Sodium 414mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 4g fiber), Protein 32g protein. Diabetic Exchanges