Shrimp and Zucchini Tostadas

We tried a new recipe for dinner tonight, and it's now filed in the "15 Minutes to the Table" section of my own recipe binder.

It seriously took 15 minutes to make this, and it was filling enough that this was all that we needed for dinner. The clean-up was super simple, too, which is always a bonus.

4 burrito-sized flour tortillas (8-inch)
2 Tbsp. olive oil, or oil of your choice
1 cup shredded Monterey Jack cheese (4 oz.)
1 garlic clove, minced
2 medium zucchini, quartered lengthwise and thinly sliced
salt and pepper, to taste
1 lb. large peeled and deveined shrimp
1 Tbsp. fresh lime juice
1/2 cup sour cream
scallions, if desired

      (When we make this recipe again, we'll also add a tiny bit of fresh cilantro and some avocado, plus some onion or green onion or scallions, chopped finely.)

     Before you begin, preheat the oven to 475 degrees.

     On two large ungreased baking sheets, place tortillas. Using oil of your choice, brush each tortilla lightly. Sprinkle tortillas with cheese. Bake in oven until the cheese has melted and the tortillas are crispy and very slightly golden brown, about 3-5 minutes.

     Meanwhile, in a large skillet on medium high heat, heat 1 Tbsp. oil, garlic, and zucchini. Season with salt and pepper, to taste. Cook, stirring frequently, until zucchini is crisp-tender, 2-4 minutes. Add shrimp and cook, stirring often, until the shrimp are opaque throughout, about 3 minutes. Add lime juice. Place shrimp mixture over tortillas. Add sour cream and scallions, onion, or green onions.

     Serves 4.