Shrimp with Zucchini and Tomatoes

1 Tbsp. olive oil
1 medium zucchini, cut into 1/4″ slices
1 lb. large shrimp, peeled and deveined
1 cup grape tomatoes, cut in half
1/2 tsp. dried oregano
1/2 tsp. salt
Freshly ground black pepper
1 1/2 tsp. minced garlic
1/4 cup water

Heat 2 tsp. of the oil in a large nonstick skillet over medium heat. Add zucchini in a single layer, increase heat and sauté about 2 minutes on each side until golden. Remove zucchini to a plate with a slotted spoon.

Heat remaining 1 tsp. oil in the same skillet. Add shrimp and sauté 1 to 2 minutes. Add tomatoes, oregano, salt and pepper and cook until shrimp are just cooked through, about 1 minute. Stir in garlic and water and stir to loosen bits from pan. Cook until shrimp are cooked and tomatoes have softened, 1 to 2 minutes more. Return zucchini to skillet, toss and serve.

Serves 4 (each serving about 1 1/4 cups)
WW Points per serving: 4