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“This zucchini is stuffed with tasty taco meat filling. Recipe is from Taste of Home.”
READY IN:
25mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

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.
  2. Scoop out pulp, leaving 1/4-inch shells.
  3. Place shells in an ungreased 3-quart microwave-safe dish.
  4. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
  5. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
  6. Remove from the heat; stir in the salsa, bread crumbs, cilantro, chili powder, cumin, salt, pepper and 1/2 cup cheese.
  7. Spoon into zucchini shells.
  8. Microwave, uncovered, on high for 4 minutes.
  9. Sprinkle with remaining cheese.
  10. Microwave 3-4 minutes longer or until cheese is melted and zucchini are tender.
  11. Serve with sour cream, if desired.

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