Southwest Zucchini Boats

4 Servings Prep/Total Time: 25 min.

4 medium zucchini
1 pound ground 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

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.
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.

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.
© Taste of Home

{My version}

I had 3 large zucchini so I decided to turn this recipe into a casserole. I added all of the above plus:
1 small can of corn
1 cup of brown rice ( cooked )
1/3 finely chopped pepper
1 can tomato sauce

I chopped the zucchini into small pieces and omitted the fresh cilantro. Didn’t have it…don’t need it!

Cooked @325* in a 13x9 glass dish until the zucchini was tender.

We really liked this....Enjoy!


  1. Your version sounds and looks yummy...I'm not a fan of cilantro...

  2. Looks and sounds delicious...I even have a zucchini sitting here. I was thinking about making a zucchini bread (boring), this sounds better!

  3. Oh, Suzy, PLEASE come and cook dinner for me!! Either version sounds better than the pork chop leftovers I am planning to have.


Thank you for your comments!