Ingredients

The following ingredients have 8 Servings
  • 4 zucchini squash
  • 3/4 pound shrimp ((cleaned, peeled, + defrosted))
  • 4 ounces shredded lump crab meat
  • 1/4 cup diced onion
  • 1/4 cup diced bell pepper
  • 1/4 cup jalapeno
  • 2 cloves garlic, minced
  • 1 TBSP butter or a drizzle of olive oil (for sauteing)
  • 1/4 tsp paprika
  • 1/4 tsp chili powder
  • 1/4 tsp salt
  • 1/8 tsp cumin
  • 1 cup green enchilada sauce
  • 1 TBSP fresh chopped cilantro (plus extra to garnish)
  • 1-2 TBSP chopped green onion
  • 1 cup grated/shredded mexican cheese blend
  • fresh lime juice ((to taste))
  • 1 cup chopped ripe mango
  • 1/2 cup diced bell pepper
  • 1/2 a medium jalapeno ((seeds/stem/veins removed))
  • 2 TBSP fresh lime juice
  • 1/2 TBSP fresh cilantro (plus extra to garnish)
  • salt (to taste)

Instruction

  • Pre-heat oven to 400 degrees Fahrenheit.
  • Slice off the stem of each zucchini and cut in half lengthwise.
  • Bring a pot of water to boil and cook zucchini for 1-2 minutes.
  • Remove from water and set aside to cool, then scoop out a small portion seeds/flesh with a melon baller, small spoon, or a knife, just enough to make a zucchini "boat."
  • Set aside.
  • In a large saute pan, heat your choice of butter or oil [I vote butter since, after all, we're using seafood here! yum!] and add onion, bell pepper, jalapeno, and garlic.
  • Cook on medium-low heat for about 2-3 minutes, until the onions start to turn translucent and peppers are tender.
  • Next add the shrimp and crab and cook for an additional minute or two until the shrimp are slightly cooked but not fully since they'll continue to cook in the oven.
  • Season with paprika, chili powder, salt cumin, and cilantro.
  • Remove from heat.
  • Place 1/2 cup of the enchilada sauce on the bottom of a large baking dish, and place zucchini halves cut side up.
  • Using a spoon, fill each hollowed zucchini with approx 1/3 cup of your seafood mixture, adding any leftover goodness to the top of the zukes.
  • Drizzle the zucchini-ladas with the remaining half cup of green chile enchilada sauce and top with your favorite mexican blend of cheese.
  • Cover with foil and bake for 30-35 minutes until the cheese is melted and the zucchini are tender. Top with chopped green onion and cilantro and serve with a big scoop of jalapeno-mango salsa.
  • TO MAKE THE SALSA: chop, juice, and combine. Leave out some of the seeds and veins of the jalapeno to reduce the heat.