Southwest Zucchini Boats

This is the type of recipe that I look forward to eating when it is time to harvest the garden

4 medium zucchini


1 pound ground beef

3/4 cup salsa

1/4 cup dry bread crumbs

1/4 cup minced fresh cilantro

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon 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 1/4-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 1/2 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. Yield: 4 servings.

recipe source: Taste of Home




recipe swap @ Prairie StoryFrugal Friday