Shrimp Zucchini Burrito Boats

 


Shrimp Zucchini Burrito Boats

Ingredients

3 small zucchini, halved lengthwise

3 tbsp. extra-virgin olive oil, divided

1 small onion, finely chopped

2 cloves garlic, minced

1 lb. small shrimp, peeled, deveined, tails removed

1 (1-oz.) package taco seasoning

3/4 c. frozen corn, thawed

3/4 c. black beans

1/2 c. chopped cherry tomatoes

1/2 c. shredded cheddar

1/2 c. shredded Monterey jack

1 small jalapeño, finely diced, for garnish

Freshly chopped cilantro, for garnish

Directions

Step 1 Preheat oven to 350°. Score cut side of zucchini like you’re dicing an avocado and scoop out insides into a bowl, reserving scooped zucchini. 

Step 2 Place zucchini halves in a 9”-x-13” baking dish, then drizzle with 1 tablespoon oil. Bake 12 to 15 minutes, until mostly tender. Remove from oven. 

Step 3 Meanwhile, in a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Add onion and scooped zucchini and cook, stirring occasionally, until soft, about 4 minutes. 

Step 4 Stir in garlic and cook, stirring occasionally, until fragrant, 1 minute more. Add shrimp and taco seasoning. Cook, tossing a few times, until shrimp is opaque, about 2 minutes. 

Step 5 Stir in corn, black beans, and tomatoes. Remove from heat. Spoon shrimp mixture into cooked zucchini, then top with cheeses. 

Step 6 Bake until cheese is melty, about 15 minutes. 

Step 7 Garnish with jalapeño and cilantro before serving.

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