Real Recipes From Real Home Cooks ®

southwest zucchini boats

Recipe by
Rebecca Rogers
Rochester, MN

My son ate this! He liked it! Good with crumbled bacon, too. 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. © Taste of Home 2014

yield 4 serving(s)
prep time 25 Min
method Microwave

Ingredients For southwest zucchini boats

  • 4 md
    zucchini
  • 1 lb
    ground turkey or beef
  • 1/4 c
    dry bread crumbs or brown rice
  • 1/4 c
    minced fresh cilantro
  • 1 tsp
    chili powder
  • 1/2 tsp
    ground cumin
  • 1/4 tsp
    salt
  • 1/8 tsp
    pepper
  • 1 c
    shredded monterey jack cheese, divided
  • sour cream, optional

How To Make southwest zucchini boats

  • 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. Scoop out pulp, leaving 1/4-in. shells.
  • 2
    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.
  • 3
    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.
  • 4
    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.

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