Ingredients
3 small zucchini, halved lengthwise
3 tbsp. extra-virgin olive oil, divided
1 small onion, finely chopped
2 cloves garlic, minced
1 lb. small shrimp, peeled, deveined, tails removed
1 (1-oz.) package McCormick taco seasoning
3/4 c. frozen corn, thawed
3/4 c. black beans
1/2 c. chopped cherry tomatoes
1/2 c. shredded cheddar
1/2 c. shredded Monterey jack
1 small jalapeño, finely diced, for garnish
Freshly chopped cilantro, for garnish
Preparation
Step 1Preheat oven to 350°. Score cut side of zucchini like you’re dicing an avocado and scoop out insides into a bowl, reserving scooped zucchini. Step 2Place zucchini halves in a 9”-x-13” baking dish, then drizzle with 1 tablespoon oil. Bake 12 to 15 minutes, until mostly tender. Remove from oven. Step 3Meanwhile, in a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Add onion and scooped zucchini and cook, stirring occasionally, until soft, about 4 minutes. Step 4Stir in garlic and cook, stirring occasionally, until fragrant, 1 minute more. Add shrimp and taco seasoning. Cook, tossing a few times, until shrimp is opaque, about 2 minutes. Step 5Stir in corn, black beans, and tomatoes. Remove from heat. Spoon shrimp mixture into cooked zucchini, then top with cheeses. Step 6Bake until cheese is melty, about 15 minutes. Step 7Garnish with jalapeño and cilantro before serving.
Looking for more ways to use zucchini? We have plenty of low-carb zucchini recipes waiting for you.
