Zucchini Enchiladas with Crab and Shrimp. Tender zucchini boats stuffed with fresh seafood and piled high with cheese, veggies, cilantro, and baked to melty perfection. Top it all off with my zesty homemade mango jalapeno salsa and get ready to rock your taste buds!
It’s officially Summer!
While I may not be able to spend the day on an actual boat, I’ll be spending it face-down in a platter of zucchini boats.
Factor in some fresh mango salsa and an ice cold Dos XX and lime and we’re in for a season full of yummy produce and face-melting weather.
Zucchini Enchiladas with Crab and Shrimp
We love these tasty zucchini boats!
Crab and Shrimp Zucchini Enchiladas with Mango-Jalapeno Salsa
- 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)
JALAPENO MANGO SALSA
- 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
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.”
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.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
If you get a chance to try these Zucchini Enchiladas with Crab and Shrimp, let me know!
You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
special diets and swaps
- t-rex chefs: not a fan of seafood? Try it with shredded chicken or even crockpot salsa chicken. It’s delicious!
- brontosaurus chefs: skip the crab and shrimp and stuff the boats with your favorite veggies!
- dairy free? one of my besties made this sans-cheese and said it was absolutely fantastic! Try it!
Don’t skimp with the salsa! It’s great on everything!
Tender zucchini boats stuffed with fresh seafood & piled high with veggies, cheese, cilantro, and a zesty mango jalapeno salsa that’s sure to rock your taste buds!
so… how was it!?
These zucchini enchiladas are phenomenal! I’m a creature of habit, and stuck to my favorite tradition of making letting Paul help me in the kitchen. He made a rockin’ pico de gallo for my pastified enchiladas and was once again put on salsa duty.
After seeing Bev’s avocado-mango relish I ran out and bought a bajillion mangos (or two; whatever). I handed one to the pilot and told him to work his magic. Cue fireworks.
Actually, cue FIRE!
We must have bought the world’s spiciest jalapenos because this salsa starts out sweet and fruity and then kicks you in the tongue. You can lessen the heat to suit your tastes by using more bell pepper and less jalapeno, so no worries if you’re scared by the sheer drama of my description. I have to make sure those angry little peppers are taken seriously; especially when you poke yourself in the eye after slicing one.
It’s all fun and games until someone has to rinse their eyeballs with milk.
All jokes aside, the salsa is a fantastic compliment to the zukechiladas, which, by the way were seriously amazing too.
There’s something about fresh, flavorful seafood with zesty cilantro and lime and a boatload of toppings that sends me into swoonsville. Stuff those ingredients into zucchini instead of tortillas and you’ve basically turned me to into a lovestruck fangirl.
It’s a total upgrade from the standard enchilada. Soggy tortillas? No thank you! Seriously, restaurants need to get on the ball and start stuffing some zukes.
It’s not only a ridiculously healthy swap, but it’s really freaking tasty. Do it.