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Ingredients

Directions

  • Spiralize zucchini and squash. Heat oil in a large nonstick skillet over medium-high. Add squash and cook 2 minutes. Stir in pistachios, basil, salt and pepper. Transfer to a bowl and cover. Season fillets with salt. In the same pan, cook skin side up over medium-high for 4 minutes; turn and cook 4 more minutes. Serve over squash with a side of tomatoes.

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Nutrition Facts

330 calories; 19 g total fat; 9 g carbohydrates; 31 g protein;

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