Large shrimp, diced tomatoes and sliced zucchini get a taste of the Mediterranean with a zingy dressing and crumbled feta in this easy weeknight skillet.
Heat oil in nonstick skillet on medium-high heat. Add zucchini; cook for 1 minute. Add shrimp; cook 8 to 10 minutes or until shrimp turns opaque and pink, stirring occasionally.
Stir in tomatoes and dressing; cook on low heat for 3 to 4 minutes or until heated through. Top shimp-tomato mixture over rice.