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Southwest Zucchini Boats

 Southwest Zucchini Boats
These fun “boats” are packed with a tasty taco meat filling that’s both hearty and family-friendly. —Taste of Home Test Kitchen
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 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

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

2 of 2

Southwest Zucchini Boats (continued)

Directions (continued)

  • cheese. Microwave 3-4 minutes longer or until cheese is melted and
  • zucchini are tender. Serve with sour cream if desired. Yield: 4
  • servings.
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.