Shrimp and Zucchini Tostadas

Ingredients:
4 burrito sized flour tortillas
2 Tbsp. olive oil
1 c. shredded Monterey jack cheese
1 clove garlic, minced
2 zucchini, quartered length wise, thinly sliced
salt and pepper
1 lb. shrimp, peeled and deveined
1 Tbsp. lime juice
1/2 c. sour cream
3 green onions, thinly sliced

Directions:

Preheat oven to 475 degrees.
Place tortillas on large baking sheets and brush with olive oil and top with cheese. Bake until cheese is melted and tortillas are crisp, 3 to 5 minutes.
Heat oil in large skillet.
Add zucchini and garlic, season with salt and pepper.
Cook, stirring frequently, until zucchini is crisp tender.
Add shrimp and cook until shrimp are cooked through, about 3 minutes.
Stir in lime juice.
Spoon shrimp mixture over tortillas and top with sour cream and green onions.

Makes 4 servings. Total time 25 minutes.

Verdict:
I made the shrimp and zucchini part of this then realized that we didn't have any tortillas. Ooops. So we ate it plain with rolls on the side instead. I think it would be really good on some tortillas with cheese.