Name: Mexican shrimp and zucchini boats
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 medium zucchini, halved lengthwise; 7 oz shrimp, peeled, deveined, and chopped; 1/4 cup canned black beans, drained and rinsed; 3 1/2 tbsp salsa; 1/2 tsp extra virgin olive oil; 1 1/2 tsp taco seasoning; 1/4 tsp salt; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

282 calories

Protein: 36g; 52% of calories
Carbs: 24g; 34% of calories
Fat: 5g; 15% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 400°F for 10 minutes. Use a small spoon to scoop the seeds and center out of the halved zucchini, leaving a 1/4 inch thick shell. Place the shells in a small baking dish and season with half the salt.
In a small bowl, combine the chopped shrimp, black beans, salsa, olive oil, taco seasoning, and the rest of the salt. Stir until the shrimp is well coated.
Divide the shrimp mixture evenly between the zucchini shells. Bake for 18 to 20 minutes until the zucchini is tender and the shrimp is opaque. Done when opaque in the center, 145°F.
Remove the dish from the oven and top with the chopped cilantro before serving.

Nutrition

Ingredients

Instructions

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