Healthy Facts:
- Alligator meat contains 46 grams of muscle-building protein, as well as all essential amino acids needed to maintain and build new cells
- Specific molecules — as well as omega-3 healthy fats — in zucchini and yellow squash can lower inflammation and prevent cancer
- Sulfides in garlic and onions fight the effects of oxidative stress and improve iron absorption
- Bell peppers are rich in antioxidant vitamins A and C, both important for a healthy immune system
- Nasunin, a potent antioxidant found in eggplants, protects brain cells from oxidative stress and free-radical damage
20 Min Cook Time | 10 Min Prep Time | Serving 4 | 290 Calories per Serving
Ingredients
- 3 tablespoons olive oil, divided
- 1/2 pound alligator meat, or other lean protein (such as chicken), cubed
- 1 small red onion, diced
- 1 clove garlic, minced
- 1 red bell pepper, diced
- 1 small eggplant, diced
- 1 tomato, diced
- 1 teaspoon fresh oregano, chopped
- 1/4 teaspoon paprika
- Salt and pepper
- 2 zucchini, julienned
- 1 yellow squash, julienned
- Parmesan cheese, grated
- 1 tablespoon fresh chives, chopped
What You Need
- Large skillet
- Large saucepan
- Grater
- Cutting board and knife
- Colander
How To Make It
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add alligator meat (or chicken) and sear until browned on one side.
- Turn the meat, then add onion, garlic, red pepper, eggplant, tomato, oregano, paprika and salt and pepper. Let cook, stirring occasionally, until vegetables are softened.
- Bring a large saucepan of water to a boil and add 1 tablespoon olive oil. Blanch zucchini and drain well, then blanch and drain squash. Season zucchini and squash with salt and pepper, and gently toss together.
- Divide zucchini and squash ‘pasta’ between four plates and top with meat sauce, grated Parmesan and chives.
