These surprised Jason with their pack of delicious flavor and filling abilities! He was slightly concerned when I told him these were our main dish for the evening...he even tried to sneak a fast one by thinking he would scoop out the "Southwestern" and avoid the veggies! Yum!
4 Medium Zucchini
1 lb lean ground beef (I used 96/4)
3/4 cup salsa
1/4 cup dry bread crumbs
1/4 minced fresh cilantro
1 t chili powder
1/2 t ground cumin
1/4 t salt
1/8 t pepper
1/2 cup fat free cheddar
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 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 a little more cheese if desired and replace in microwave for 3-4 minutes or until cheese has melted and zucchini are tender.
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