Zucchini recipes are so hot right now on the internet, so why not try something a little out of the box and combine them with fresh tuna, bell peppers and a citrus marinade such as in these Tuna Zucchini Kabobs. The Moroccan flavors of the marinade pair well with the grilled fish and vegetables. Easy to prepare and a party showstopper, these are low in calories, fat and carbohydrates. They are also a paleo-friendly and gluten free, so sit back, relax, and enjoy!
As a Recipe Developer, I am always trying to create the fastest, healthiest, most flavorful main-dish ideas (for clients and my own family). Here is one for you. It’s a simple take on Pork Picatta, but it has no flour, breadcrumbs or wine. It’s a cinch to prepare; it cooks so fast; and the whole family loves it! The key is to purchase thinly sliced boneless, skinless pork loin chops. They sell these in all of the grocery stories (I bought mine at Publix). Even though they are so thin, they are not lacking flavor, especially in this recipe with capers, fresh lemon juice and Italian parsley. This dish is high in protein, low in carbs and very low-fat, so enjoy!
Simple Lemon-Glazed Pork with Mushrooms
Prep: 5 minutes
Cook: 7 minutes
Yield: 4 servings
11/2 pounds boneless, skinless pork loin chops, thinly sliced
1/2 teaspoon kosher salt
1/4 freshly ground pepper
3 tablespoons fresh lemon juice, divided
1 tablespoon olive oil
Vegetable cooking spray
1 cup sliced fresh mushrooms
2 tablespoons Italian parsley
1. Season pork with kosher salt, pepper and drizzle with 2 tablespoons lemon juice.
2. Heat oil in a large lightly greased nonstick skillet over medium-high heat; add pork and mushrooms; cook 2 to 3 minutes on each side or until golden brown and mushrooms are softened. Add remaining lemon juice, parsley and capers; cook 1 more minute. Garnish with lemon slices, if desired.