Parmesan Shrimp and Zucchini

• 8 oz peeled and deveined jumbo shrimp
• fresh black pepper, to taste
• 1 large egg, beaten*
• 3 tbsp whole wheat Italian seasoned breadcrumbs
• 1 tbsp panko crumbs
• 1 tbsp grated parmesan cheese
• olive oil cooking spray

For the Zoodles:

• 1 tsp olive oil
• 2 cloves garlic, crushed with the side of a knife
• 1 1/4 cups crushed tomatoes,
• sea salt and pepper, to taste
• 2 medium zucchini (14 oz total), spiralized with the thicker blade, and cut into 6-inch lengths
• 1 oz shredded mozzarella cheese 
• Preheat the oven to 350 degrees
• Put the beaten egg in one bowl, and the breadcrumbs, panko and parmesan cheese a second bowl. Wash and dry the shrimp. Season lightly black pepper, then put a few at a time in the bowl with the egg to coat. Then into the breadcrumb mixture to coat, then on a baking sheet.
  
  Spray the top of the shrimp generously with oil then bake in the middle rack for about 6-7 minutes. Turn shrimp over then cook another 3 minutes or until cooked though.
  
  
  In a large oven safe skillet heat the oil over medium heat. Add the garlic and cook until browned, about 2 minutes. Add the crushed tomatoes, salt and pepper and simmer on low 5 to 6 minutes. When the shrimp is done, add the zucchini noodles and cook 1 1/2 to 2 minutes tops, stirring to combine with sauce.
  
  
  Place the cooked shrimp over the zoodles, top with cheese
  
  
  Original Recipe can be found on  Skinnytaste.com