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Southwest Zucchini Boats Recipe

Southwest Zucchini Boats Recipe photo by Taste of Home

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These fun “boats” are packed with a tasty taco meat filling that’s both hearty and family-friendly. —Taste of Home Test Kitchen

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Southwest Zucchini Boats Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

4 medium zucchini
1 pound ground beef
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With Johnsonville Italian Sausage.
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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

Directions

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.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 2 stuffed zucchini halves (calculated without sour cream) equals 387 calories, 23 g fat (11 g saturated fat), 95 mg cholesterol, 618 mg sodium, 15 g carbohydrate, 3 g fiber, 30 g protein.

Originally published as Southwest Zucchini Boats in Simple & Delicious June/July 2010, p10

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Southwest Zucchini Boats

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Reviewed on Jul. 25, 2010 by dot1212

When I made this recipe, I was not sure my DH would like it. It was a hit and I will definitely make it again. For once, I did not deviate from the original recipe and cannot think of any improvements I would make.