Southwest Zucchini Boats

Southwest Zucchini Boats

Photo by Paula B.

  • Prep Time


  • Total Time


  • Servings



  • 4

    medium Zucchini

  • 1

    pound Ground Beef

  • ¾

    cup Salsa

  • ¼

    cup Dry Bread Crumbs

  • ¼

    cup Minced Fresh Cilantro

  • 1

    tsp Chili Powder

  • ½

    tsp Ground Cumin

  • ¼

    tsp Salt

  • tsp Pepper

  • 1

    cup (4 ounces) Shredded Monterey Jack Cheese, divided

  • Sour Cream, optional


Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving ¼-in. shells. Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Remove from the heat; stir in the salsa, bread crumbs, cilantro, chili powder, cumin, salt, pepper and ½ cup cheese. Spoon into zucchini shells. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until cheese is melted and zucchini are tender. Serve with sour cream if desired. I didn't have cilantro so I used fresh parsley. I used a mixed blend of shredded cheese and didn't use any sour cream.


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