Shrimp and Zucchini Tostadas

6 burrito-sized flour tortillas

2 tbsp olive oil

1 c shredded Monterrey Jack cheese

1 garlic clove, minced

2 medium zucchini, quartered and sliced thinly

salt/pepper

1 lb fresh shrimp (peeled & deveined)

1 tbsp fresh lime juice

1/2 cup sour cream

3 scallions, thinly sliced

1 avocado, cubed

1. preheat oven 475 degrees. place tortillas on two large baking sheets. Brush with 1 tbsp oil and sprinkle with cheese. Bake until cheese is melted and tortillas are crisp, 3-5 mins.

2. in a large skillet, heat 1 tbsp oil over med-hi heat. add garlic and zucchini; season with salt/pepper. Cook, stirring frequently, until zucchini is crisp-tender, 2-4 mins. add shrimp and cook stirring frequently, until shrimp are opaque throughout, about 3 mins. stir in lime juice.

3. Spoon shrimp mixture over tortillas and top with avocado, sour cream and scallions.

*this recipe is from Martha Stewart Everyday Food Magazine