Southwest Zucchini Boats

1. 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. 2

   Scoop out pulp, leaving 1/4-inch shells.

3. 3

   Place shells in an ungreased 3-quart microwave-safe dish.

4. 4

   Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.

5. 5

   Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.

6. 6

   Remove from the heat; stir in the salsa, bread crumbs, cilantro, chili powder, cumin, salt, pepper and 1/2 cup cheese.

7. 7

   Spoon into zucchini shells.

8. 8

   Microwave, uncovered, on high for 4 minutes.

9. 9

   Sprinkle with remaining cheese.

10. 10

    Microwave 3-4 minutes longer or until cheese is melted and zucchini are tender.

11. 11

    Serve with sour cream, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.