Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2          teaspoons  olive oil
  1                cup  red onion -- chopped
  1              clove  garlic -- minced
  3               cups  zucchini -- sliced
  38            ounces  canned tomatoes -- drained and chopped
     1/4           cup  dry white wine
  2          teaspoons  oregano
     1/4      teaspoon  salt
     1/4      teaspoon  crushed red pepper
  1              pound  large shrimp -- peeled and deveined
     1/2           cup  feta cheese -- crumbled
  3               cups  white rice -- cooked

Preparation:

1. Heat oil in a large skillet or saucepan over medium heat.

2. Add onions and garlic. Cook for 2 minutes, stirring often.

3. Add zucchini and cook for 5 more minutes, until zucchini is softened

4. Add tomatoes, wine, seasonings and bring to a boil. Reduce heat to medium and cook uncovered for 10 minutes.

5. Add shrimp and feta cheese. Increase heat to medium high. Cook until shrimp turn pink, about 5 minutes. Stir often. Serve over cooked rice.

Notes: Instead of adding the feta to the sauce, you can spinkle it over the shrimp and rice once they're on the plat

Nutritional Information:

789 Calories (kcal); 10g Total Fat; (11% calories from fat); 40g Protein; 131g Carbohydrate; 189mg Cholesterol; 921mg Sodium