Mexican Zucchini Boats

By cooksalot

Ingredients

• Zucchini Boats
• 6 Zucchini
• 1 lb Ground beef
• 1/2 c Zucchini insides, diced
• 1/4 c Red onion, diced
• 1 /c Bell Peppers (mixed Red, Orange, Yellow), diced
• 1/4 c Corn
• 1 Tbsp Chili Powder
• 1 Tbsp Cumin
• 1 Tsp Salt
• 2 c Cheddar cheese, shredded
• Salsa
• 2 cans Hunt's Diced Tomatoes
• 1/3 c Red Onion, diced
• 1/2 Jalapeño, diced
• 1 tsp Garlic
• 2 Tbsp Cilantro, finely minced
• 1 tsp salt
• 1 Tbsp Lime Juice

Preparation

Step 1

Zucchini Boats
Preheat oven to 400°F
Cook all vegetables together in skillet until soft and set aside.
Brown ground beef and add chili powder and cumin.
Stir in vegetables mix.
Lightly salt the zucchini boats and fill with beef and vegetable mixture.
Put boats in a casserole dish and cover with cheddar cheese.
Bake for 20 minutes or until zucchini has softened and cheese is melted.
Pour salsa over boats before serving.
Salsa
Mix all ingredients in a bowl.
Eat right away or cover and refrigerate for later.