4 medium zucchini
1 pound ground beef
3/4 cup salsa
1/4 cup dry bread crumbs
1/4 cup fresh minced cilantro
1 tablespoon chili powder
1/2 teaspoon ground cumin
Pinch salt and pepper
1 cup shredded Monterey Jack cheese divided

4 medium zucchini 1 pound ground beef 3/4 cup salsa 1/4 cup dry bread crumbs 1/4 cup fresh minced cilantro 1 tablespoon chili powder 1/2 teaspoon ground cumin 1 cup shredded Monterey Jack cheese divided

Cut zucchini in half lengthwise; cut a thin slice from the bottom of each to help sit flat. Scoop out the pulp leaving about a 1/4 inch shell.

Place shells in an ungreased baking dish that can fit in the microwave. Add a tablespoon of water and cover. Cook in the microwave about 3 minutes until steamed. Take out of bowl and set aside.

In a large skillet, brown beef until no longer pink. Remove from heat and stir in salsa, bread crumbs, cilantro, chili powder, cumin, salt, pepper and half a cup of cheese. Spoon into shells and turn oven on broil.

Place shells on a baking sheet and broil until cheese is melted, just a few minutes. Serve with sour scream on the side.