Crab and Shrimp Zucchini Enchiladas with Mango-Jalapeno Salsa
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!
Course Main Course
Cuisine Seafood
Keyword Crab and Shrimp Zucchini Enchiladas
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 8servings
Calories 171kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
4zucchini squash
¾poundshrimp(cleaned, peeled, + defrosted)
4ouncesshredded lump crab meat
¼cupdiced onion
¼cupdiced bell pepper
¼cupjalapeno
2clovesgarlic, minced
1TBSPbutter or a drizzle of olive oilfor sauteing
¼tsppaprika
¼tspchili powder
¼tspsalt
⅛tspcumin
1cupgreen enchilada sauce
1TBSPfresh chopped cilantroplus extra to garnish
1-2TBSPchopped green onion
1cupgrated/shredded mexican cheese blend
fresh lime juice(to taste)
JALAPENO MANGO SALSA
1cupchopped ripe mango
½cupdiced bell pepper
½a medium jalapeno(seeds/stem/veins removed)
2TBSPfresh lime juice
½TBSPfresh cilantroplus extra to garnish
saltto taste
Instructions
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.
Notes
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!