International•healthy
Creamy Shrimp Enchilada Zucchini
15 minutes prep 15 minutes bake time Makes 6 boats I promise, these are so SIMPLE & YUMMY!
- Prep time
- --
- Cook time
- Not listed
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 medium zucchini (cut in half lengthwise, most of flesh scooped out.)
- 2 lbs large shelled Shrimp (tails removed)
- 1-10 oz can enchilada sauce (look at the ingredients. chile peppers, vinegar, olive oil, & spices, should be about it)
- 1/2 cup plain greek yogurt
- juice of 1 fresh lime
- 2 Tbsp chopped fresh cilantro
- 1/2 small white onion (diced very tiny)
- 1 ripe Avocado diced
- Pinch of sea salt and pepper
Instructions
- 1
Whisk enchilada sauce, yogurt, & lime, until smooth.
- 2
Combine all ingredients (besides zucchini) in a large bowl, gently, until combined well. Scoop mixture into zucchini halves.
- 3
Place zucchini boats on a flat sheet pan (I covered pan with parchment). Pour any additional sauce over zucchini.
- 4
Bake in your preheated 375 degree oven for about 15 minutes. These would also be great on the grill!