ingredients

For the Zucchini

3-4 medium zucchini, ends trimmed and cut in half lengthwise

Pompeian Robust Extra Virgin Olive Oil

Freshly cracked salt and pepper

 

For the Shrimp

1 lb. medium shrimp, peeled and deveined

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

Salt and pepper

 

For the Veggies

1 Tablespoon Pompeian Robust Extra Virgin Olive Oil

1/4 cup chopped red onion

1/2 cup chopped zucchini from the removed flesh

Corn from one ear of sweet corn

1-2 jalapenos, seeded, deveined and minced

1 Roma tomato

1/2 cup chopped orange bell pepper

2-3 garlic cloves, minced

2 Tablespoons lime juice to taste

3 Tablespoons minced cilantro

preparation

  1. Preheat oven to 400ºF. Lightly grease a 9×13 baking dish with nonstick cooking spray.
  2. Trim the ends of the zucchini and slice in half horizontally. Score the zucchini 1/4 inch from the edges with a knife then scoop out the flesh using a teaspoon or melon baller, leaving 1/4 inch shell all the way around to create a “boat.” Reserve 1/2 cup of the chopped zucchini flesh for later use.
  3. Place zucchini boats in a baking dish and coat well with the Pompeian Robust Extra Virgin Olive Oil. Sprinkle with freshly cracked salt and pepper. Cover with foil and bake the zucchini for 25 minutes.
  4. Meanwhile, add all of the shrimp ingredients to a bowl and stir to combine. Let the mixture sit while you chop your veggies.
  5. Heat 2 healthy Tablespoons of Pompeian Robust Extra Virgin Olive Oil in a large heavy duty skillet over medium-high heat. Add shrimp in a single layer and let cook 2-3 minutes per side, until opaque and cooked through. Remove to a plate and chop off tails once cool enough to handle.
  6. To the now empty pan, heat one tablespoon Pompeian Robust Extra Virgin Olive Oil over medium high heat. Add onions, corn, zucchini and jalapenos and cook for 2 minutes. Add bell peppers, tomatoes, 1/4 teaspoon salt and 1/4 teaspoon salt pepper and cook for additional 2 minutes or until veggies reach desired crisp tenderness. Add garlic and sauté for 30 seconds more.
  7. Add shrimp back to the pan along with the lime juice and cilantro. Season with additional salt and pepper to taste.
  8. Divide shrimp mixture between zucchini boats and garnish with Cotija cheese and additional cilantro if desired.

    Author: Carl’s Bad Cravings