Zucchini Shrimp Enchiladas
MAKES: serving
Ingredients
4 medium zucchinis, halved lengthwise, flesh mostly scooped out
1-1/2 lbs large shelled shrimp, tails removed
1-1/4 cup enchilada sauce, recipe: https://www.golo.com/blogs/recipes/enchilada-sauce
1/4 cup plain Greek yogurt
Juice of 1 lime
2 Tbsp cilantro, chopped
1 cup onion, diced very thin
1/2 cup yellow bell pepper, diced
1/2 cup tomatoes, diced
Pinch sea salt
Directions
Preheat oven to 375°F.
In a bowl, combine 1-1/4 cup enchilada sauce, yogurt and lime. Whisk until smooth.
In a large bowl, combine all ingredients except zucchini. Gently mix, then scoop into the 8 zucchini halves.
Place the 8 zucchini boats on a sheet pan covered in parchment paper and top with additional sauce.
Bake about 15 minutes.