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Great way to cook dinner Shrimp Zucchini Burrito Boats

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The components you must be prepared to cook Shrimp Zucchini Burrito Boats

Okay, before we baking the exclusive Shrimp Zucchini Burrito Boats you’ll need these materials :

  • 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 small jalapeño, finely diced, for garnish
  • Freshly chopped cilantro, for garnish

How to Cook Shrimp Zucchini Burrito Boats :

As soon as you collect every one of the ingredients, it’s time to make Shrimp Zucchini Burrito Boats. Please follow the instructions under, make sure you follow all guidelines on the way to make Shrimp Zucchini Burrito Boats

  • Preheat oven to 350°. Score cut side of zucchini like you’re dicing an avocado and scoop out insides into a bowl, reserving scooped zucchini.  Place 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.  Meanwhile, 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.
  •   Stir 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.  Stir in corn, black beans, and tomatoes.
  • Remove from heat. Spoon shrimp mixture into cooked zucchini, then top with cheeses.  Bake until cheese is melty, about 15 minutes.  Garnish with jalapeño and cilantro before serving.

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