Recipe: Shrimp and Zucchini Tostadas

We are desperately trying to use up all this zucchini so this was a recipe I found on foodgawker and altered to suit our tastes. It is so yummy and uses a whole zucchini each time I make it. It is a light summer dish. Enjoy!

You will need:
4 flour tortillas
olive oil
1 1/2 cups of shredded extra old cheddar cheese
1 clove of garlic, minced
2 medium or 1 large zucchini, quartered lengthwise and then thinly sliced
Sea salt and ground pepper
1 lb large peeled deveined shrimp
1 tbsp fresh lime juice
cilantro
Baja mayo

Preheat your oven to 425 degrees. Lay tortillas on a baking sheet. Brush with olive oil and sprinkle with cheese. Bake until cheese is melted and tortillas are crisp.
In a frying pan heat 1 tbsp of olive oil over medium heat. Add garlic and zucchini and season with salt and pepper. Cook for 2-4 minutes or until zucchini is tender. Add shrimp and cook. Stirring frequently until the shrimp are opaque. Stir in lime juice. Spoon shrimp mixture onto the prepared tortillas. Serve hot with baja mayo and cilantro.

Baja Mayo

You will need:
1/4 cup plain yogurt
1/4 cup mayo (we use Vegannaise)
2 tsp lime juice
pinch of salt
1 tsp hot sauce
2 tsp chili powder

In a bowl combine all ingredients. Adjust to taste. Serve chilled.