Southwest Zucchini Boats

  • 4 medium zucchini
  • ¾ cup salsa
  • ¼ cup minced fresh cilantro
  • ½ teaspoon ground cumin
  • 1/8 teaspoon pepper
  • 1 lb. ground beef
  • ¼ cup dry bread crumbs
  • 1 teaspoon chili powder
  • ¼ teaspoon salt
  • 1 cup shredded Monterey Jack cheese, divided
  • Sour cream, optional

Cut zucchini in half lengthwise; cut a thin slice from the bottom of each half to allow zucchini to sit flat. Scoop out pulp, leaving ¼-inch shells.  Place shells in 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.

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