Zucchini and Shrimp Tostada

This was the perfect meal for a sunny, (almost) summer evening. Delicious! And it went well paired with spiced-up black beans.


4 burrito-size flour tortillas (8-inch)
2 tablespoons olive oil
1 cup shredded Monterey Jack cheese (4 ounces)
1 garlic clove, minced
2 medium zucchini, quartered lengthwise and thinly sliced
Coarse salt and ground pepper
1 pound large peeled and deveined shrimp
1 tablespoon fresh lime juice
1/2 cup sour cream
3 scallions, thinly sliced

Preheat oven to 475 degrees. Place tortillas on two large baking sheets. Brush with 1 tablespoon oil and sprinkle with cheese. Bake until cheese is melted and tortillas are crisp, 3 to 5 minutes.

In a large skillet, heat 1 tablespoon oil over medium-high. Add garlic and zucchini; season with salt and pepper. Cook, stirring frequently, until zucchini is crisp-tender, 2 to 4 minutes. Add shrimp and cook, stirring frequently, until shrimp are opaque throughout, about 3 minutes. Stir in lime juice. Spoon shrimp mixture over tortillas and top with sour cream and scallions.