Zucchini, Sausage and Shrimp Torte

[Guest guest]

I made this recipe last night. It is my version of an Emeril Live

recipe that I saw on the air the other night. His of course would have

been MUCH more fattening! I think you could use whatever type of

sausage you wanted. I chose turkey smoked sausage. I also think if you

wanted to lower the cost of the dish you could use imitation crab meat

instead of the shrimp – or any other type of seafood (i.e. scallops,

real crab meat, etc.). The topping was good but the recipe would be

even lower without it. It is definitely a keeper in my house.

in GA

Zucchini, Sausage and Shrimp Torte

1 pound shrimp, peeled and cut into 1/2-inch dice (if desired) (8

points)

1 tsp Essence (or seasoning of choice)

1 package turkey smoked sausage (14 points)

Olive oil flavored spray

1-1/2 cups chopped onion (1 point)

1 T minced garlic

1 tsp. Italian seasoning

1/2 tsp. salt

1/2 tsp. ground black pepper

4 cups grated or finely chopped zucchini (about 2 pounds)

1 tsp. chopped fresh oregano

1 container Egg Beaters (2 points)

1 cup grated part-skim Mozzarella cheese (6 points)

1 cup fine bread crumbs (8 points)

1 tsp extra virgin olive oil (1 point)

1/2 cup Parmesan cheese (8 points)

8 servings – 6 points per serving.

Preheat oven to 350 degrees. Spray a 2 quart baking dish with vegetable

spray.

In a bowl toss the diced shrimp with the Essence to coat and set aside.

In a large skillet or sauté pan cook the onions and sausage until heated

through and the onion is translucent, stirring frequently. Add the

garlic, the Italian seasoning, salt and pepper, cook for 30 seconds

while stirring. Add the zucchini and the oregano and cook, stirring

occasionally, until the zucchini is “wilted” and about half of the

liquid is evaporated, about 4 minutes. Add the seasoned shrimp and

cook, stirring, until the shrimp are pink and most of the zucchini

liquid has evaporated, 3 to 4 minutes. Remove from the heat and let

cool for 15 minutes.

Pour the well shaken Egg Beaters over the zucchini mixture and stir

well. Add the cheese and 1/2 cup bread crumbs and stir well. Pour into

the prepared baking dish.

Bake for 30 minutes.

In a small bowl combine the remaining bread crumbs, the extra virgin

olive oil and the Parmesan cheese. Sprinkle the top of the torte with

this mixture and bake an additional 5 minutes.