Zucchini Salad - 1 medium zucchini, trimmed and cut into 1/2-inch cubes, 3/4 cup crumbled feta cheese (3 ounces), 3 tablespoons extra-virgin olive oil, 2 tablespoons small dill sprigs, Thin strips lemon zest, plus 1 tablespoon plus 1 teaspoon fresh lemon juice. Toss together zucchini, cheese, oil, dill, and lemon juice. Season with salt and pepper. Sprinkle with lemon zest.
Brush flour tortillas with olive oil, sprinkle with Monterey Jack cheese, and bake until golden to create the foundation for these mild tostadas. Saute shrimp and zucchini with garlic and lime juice, and scatter over the tortillas with scallions and sour cream.