4 medium zucchini
1 lb. ground beef
¾ C. bottled salsa
¼ C. dry bread crumbs
¼ C. fresh cilantro, minced
2 tsp. Mansmith’s Dry Fire
1 C. Monterey Jack Cheese, shredded and divided
Cut zucchini in half lengthwise. Cut a thin slice from the bottom of each piece so that the zucchini sits flat. Scoop out the pulp, leaving ½” shells.
Place the shells in an ungreased microwave-safe dish. Cover and cook on high for 3 minutes until crisp-tender. Drain and set aside.
Meanwhile, brown the beef and drain. Stir in the salsa, bread crumbs, cilantro, Dry Fire and ½ C. cheese. Spoon the meat mixture into the shells.
Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3 minutes longer or until cheese is melted.