(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
In a large (at least 10-inch) ovenproof skillet, melt the Country Crock on high heat. Add the zucchini chunks, and let them cook undisturbed for about 5 minutes, to brown one side. Stir well and cook for 3 more minutes undisturbed, until the chunks are well browned and softened. Add the tomatoes and garlic; cook until just softened, about 1 minute. Add the oregano. Season generously with black pepper and ½ teaspoon salt. Stir in the shrimp and cook fully.
Stir feta into the shrimp and vegetable mixture just before serving, then squeeze lemon juice over the top and drizzle the whole skillet with tahini (if using). Add more salt and pepper to taste, and serve.
Tia’s Tip: Sauté the zucchini and shrimp in Country Crock for a robust burst of buttery flavor.
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