Categories: Beef
Ingredients
- 4 medium zucchini, halved and scooped
- 1 tablespoon olive oil
- 1/2 white onion, diced
- 1 jalapeño pepper, seeded and diced
- 1 pound ground beef
- 1 teaspoon ground cumin
- 1/2 cup salsa
- 1 cup grated cheddar cheese
- Salt and pepper
- Fresh cilantro, to garnish
Directions
- Preheat grill to medium-high heat.
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Halve the zucchini lengthwise and use a small spoon to scoop out seeds in the middle. Be sure to leave about 1/4 inch of flesh around the outside of the zucchini so they have some structure to them.
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In a medium or large skillet, warm a drizzle of olive oil over medium-high heat. Add the onions and peppers, and cook until the veggies soften, 3 to 4 minutes. Season the vegetables with a pinch of salt and pepper.
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Add ground beef and cumin to the pan with the vegetables. Cook until the beef is browned and cooked through. Add the salsa and stir to combine.
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After beef is completely cooked through, remove the skillet from heat and stir in cheddar cheese.
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Divide the beef filling between the zucchini. Place the zucchini on the grill and let them grill for 6 to 7 minutes until the zucchini are cooked but still have some structure to them. If you cook them too long, they will turn mushy.
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Remove the boats from the grill with tongs and garnish with fresh cilantro and maybe an extra sprinkle of grated cheese. Serve these while they are warm!