Southwest Zucchini Boats

By á-4969

Ingredients

• 4 medium Zucchini
• 1 pound Ground Beef
• 3/4 cup Salsa
• 1/4 cup Dry Bread Crumbs
• 1/4 cup Minced Fresh Cilantro
• 1 tsp Chili Powder
• 1/2 tsp Ground Cumin
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 1 cup (4 ounces) Shredded Monterey Jack Cheese, divided
• Sour Cream, optional

Details

Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

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.