Cajun Zucchini Alfredo

350 calories per serving

2 servings

Entree

Fish

2 - 4.5 oz portions Fish or Chicken

**I used tilapia, but snapper also works well. If using chicken, pound it about 1/2" thin**

1 lb Zucchini

2 tbsp Butter

1 Garlic glove, minced

1/4 cup Chicken broth (preferably: no salt added. Otherwise, use half amount of salt in recipe)

3 tbsp Parmesan cheese, grated

1/2 cup Yogurt, plain, lowfat

1/4 tsp Salt

Pinch nutmeg

Pinch White pepper

Season fish all over with 1 tbsp of the blackening seasoning. Reserve the remaining 1/2 tbsp for later.
Cut zucchini into quarters lengthwise like little spears. Remove seeds by cutting on the bias.
Using a vegetable peeler, make long zucchini ribbons and set them aside.
Bring a large pot of water to boil (for blanching the zucchini) and let it simmer while you cook the meat.
In a skillet over medium-high heat, melt 1 tbsp of butter.
Add meat to pan and reduce heat to medium. Cook for about 3-4 minutes on one side and flip.
Cook about 4-5 minutes on remaining side until fish is cooked through. Remove from pan and set aside.
Melt remaining 1 tbsp of butter in skillet.
Add minced garlic and cook about 3 minutes. Garlic should be fragrant, but not yet golden.
Add salt and broth. Increase heat to medium high and bring to a quick simmer.
Immediately turn off heat and remove pan from burner. Add parmesan cheese, whisking to combine.
Let pan sit for one minute and whisk in yogurt. **If the pan is too hot, the yogurt will curdle. It is still fine to eat, but makes for a lumpy consistency**
Whisk in nutmeg and white pepper.
Add zucchini ribbons to boiling pot of water and blanch for 1 minute. Strain zucchini noodles and toss with sauce.
Serve topped with fish.

Fish: Chicken
Zucchini: Yellow squash