Lobster Enchiladas With Spicy Zucchini Sauce

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5 tablespoons olive oil, divided

2 zucchini, diced

2 jalapenos, diced

1 clove garlic, chopped

1/2 yellow onion, diced

2 cups vegetable stock

Kosher salt and freshly ground black pepper

6 leaves Swiss chard, stems removed

1 tablespoon ground coriander

1 tablespoon ground cumin

1 tablespoon onion powder

4 cooked lobster tails, cut into 2-inch pieces

1/2 lime, juiced

3 ounces feta cheese

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