Southwest Zucchini Boats

By Janes_kitchen

Ingredients

• 4 med zucchini
• 1 LB grd beef
• 3/4 C salsa
• 1/4 C dry bread crumbs
• 1/4 C minced fresh cilantro
• 1 tsp chili powder
• 1/2 tsp grd. cumin
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 C (4oz) shredded Monterey Jack cheese, divided
• sour cream, optional

Preparation

Step 1

cut zucchini in half lengthwise
cut thin slice from bottom of each w/ sharp knife to allow zucchini to sit flat
scoop out pulp, leaving 1/4" shells
place shells in ungreased 3-qt microwave-save dish
cover & microwave on high for 3 min or until crisp-tender
drain
set aside

meanwhile, in lg. skillet, cook beef over med. heat until no longer pink - drain
remove from heat
stir in salsa, bread crumbs, cilantro, chili powder, cumin, S & P and 1/2 C cheese
spoon into zucchini shells

microwave, uncovered on high for 4 min
sprinkle w/ remaining cheese
microwave 3-4 min longer or until cheese is melted & zucchini are tender

serve w/ sour cream if desired