Southwest Zucchini Boats

This zucchini is stuffed with tasty taco meat filling. Recipe is from Taste of Home.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 4  medium zucchini
• 1  lb ground beef
• 3⁄4 cup salsa
• 1⁄4  dry breadcrumbs
• 1⁄4 cup fresh cilantro, chopped
• 1  teaspoon chili powder
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 1  cup monterey jack cheese, shredded
•  sour cream (optional)

Directions

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.
2. Scoop out pulp, leaving 1/4-inch shells.
3. Place shells in an ungreased 3-quart microwave-safe dish.
4. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
5. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
6. Remove from the heat; stir in the salsa, bread crumbs, cilantro, chili powder, cumin, salt, pepper and 1/2 cup cheese.
7. Spoon into zucchini shells.
8. Microwave, uncovered, on high for 4 minutes.
9. Sprinkle with remaining cheese.
10. Microwave 3-4 minutes longer or until cheese is melted and zucchini are tender.
11. Serve with sour cream, if desired.