Ok, still hanging on to the last vestiges of summer – and I’m going to at least through September and maybe October… so with that here is a yummy summer inspired recipe that is keto friendly (because who didn’t eat and drink too much patio and cottage food this summer?) I cant wait to try it soon – maybe next week – zucchini burrito bowls with shrimp!
Ingredients
Here is what you will need for your zucchini burrito bowls
3 or 4 small zucchini halved and with insides removed (score it into cubes and scoop out and reserve 1/2 of the zucchini for the rest of the recipe)
olive oil (around 4 tbsp)
half of a small sweet onion chopped
2 cloves garlic minced
small shrimp peeled and deveined – around 1.5 lbs – best if raw and uncoocked
packet taco seasoning (use 1/2)
1/2 cup corn thawed
1/2 cup black beans
Tomatoes or cherry tomatoes chopped 1/2 cup
one cup shredded cheese- italien or pepper jack or your fave
cilantro if you like it
chopped avocado
sriracha mayo to taste
Directions for Zucchini Burrito Bowls
Here is what you do for your zucchini burrito bowls…
Preheat oven to 350 F and place zucchini bowls in a baking dish – baste each with oil then bake 12-15 minutes until mostly tender. Remove this from oven. Meanwhile heat 2 tbsp oil over medium heat and cook onion and scooped out zucchini until soft – about 5-6 mins. Then stir in garlic and stir for about 30 seconds – add shrimp and taco seasoning cooking until shrimp turns pink and opaque. Stir in corn, beans and tomatoes until heated. Spoon mixture into zucchini bolws and top with cheese and place in oven and bake until cheese is melted. Then top with cilantro, avoocado and salsa or sriracha mayo.
garnish as you choose