Southwest Zucchini Boats

Remember how I used to be the only one who didn't write on the food blog?  Where'd you all go?!  :)

I've got a new tasty one to share.  Jonny and I really liked this and it wasn't hard at all.  Of course, I always make things more complicated than they need to be, so I'll copy the recipe the way I found it, and then tell you what I did to make it more work!

http://makingithere.blogspot.com/2010/09/its-really-hard-to-spell-zucchini.html





4 medium zucchini
1 lb ground beef*
3/4 C salsa
1/4 C dry bread crumbs
1/4 C minced fresh cilantro
1 tsp chili powder (maybe less - our first batch made us a bit teary)
1/4 tsp ground cumin (I just do a pinch, otherwise it tastes like a taco)
dash of pepper
1 C shredded monterey jack cheese





Cut zucchinis in half, hollow and place in microwave safe dish
Cover and microwave for 3mnin or until crisp-tender.  Drain and set aside
Meanwhile, in a large skillet brown beef and drain, remove from heat
Stir in all ingredients and 1/2 C of the shredded cheese
Spoon into shells and sprinkle remaining cheese over top
Microwave uncovered 3-4 min until sprinkled cheese melts

* in our house we prefer to cut the meat portion in half and supplement it with rice instead - very delicious.

So when I made it, instead of nuking the zucchini, I put it in a 9x13 glass dish with about 1/2 inch of water at the bottom and steamed it for about 10 minutes in the oven (375 degrees).  I cooked the hamburger (half portion--I used brown rice for the other half) and added the chili powder, cumin, and salt and pepper to the meat instead of the rest of the stuff.  And I didn't measure the spices, I just eyeballed how many shakes I wanted and it turned out perfect.  After I filled the zucchini I just stuck it back in the oven until the cheese was melted.  It was delicious!  Bon Apetit!