Lemon Pesto Cauliflower Rice Bowls with Zucchini Feta and Shrimp

Preheat the oven to 425 degrees Fahrenheit

Line one sheet tray with parchment paper. Cut the zucchini in half lengthwise and then cut into 1/4 inch slices so that you get half coin shapes. Add the sliced zucchini to the sheet tray lined with parchment paper and drizzle with olive oil, oregano, garlic powder, salt, and pepper. Bake for about 35-40 minutes, flipping halfway through, until the zucchini is tender, slightly browned, and beginning to char on the edges.

Lemon Pesto: 

In a food processor, combine all the ingredients for the sauce and blend. 

If the mixture looks too thick you can add more olive oil. Taste for seasoning and add more salt/pepper or honey if need be.

“Rice” Bowl: 

Heat a medium-sized pot over medium heat and add frozen cauliflower rice with a splash of liquid (I used chicken broth but you can use vegetable broth or water). Cook until the cauliflower has thawed, softened slightly, and all of the liquid has been absorbed (about 5-7 minutes). Next, add in the finished roasted zucchini, cheese of choice, and a few spoonfuls of the pesto sauce. Season with salt and pepper and stir to combine. 

Shrimp:

Heat the oil in a skillet over high heat. Pat the shrimp dry with a paper towel and add the shrimp in a single layer to the pan. Sprinkle with salt, pepper, and garlic powder. Cook for about 90 seconds on the first side then flip the shrimp once the bottom has just started to turn light pink.

Season the other side with salt, pepper, and garlic powder. Cook for another minute then add in the wine and cook for about 60 seconds until the wine has reduced. Turn off the heat. 

To serve: spoon the cauliflower rice mix into a bowl. Top with extra green sauce and shrimp. Enjoy!