Southwest Zucchini Boats

Just in case you would like to try these here is the recipe.

4 medium zucchini
1 lb. 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 (4oz) 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. (You can save and freeze pulp to make zucchini bread later, if you would like.)

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.

I hope you enjoy. Derrick and I thought they were very yummy!!!