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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This zucchini is stuffed with tasty taco meat filling. 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.
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