Southwest Zucchini Boats - cooking recipe

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)

Preparation

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-inch shells.
Place shells in an ungreased 3-quart 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.