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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These fun âboatsâ are packed with a tasty taco meat filling thatâs both hearty and family-friendly. Ingredients:
4 medium zucchini |
1 pound ground turkey or 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:
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. Yield: 4 servings.
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