Serves: 4
Total Calories: 167
1. Slice the zucchini in half lengthwise. Scoop out the centers with a melon ball scoop, leaving a 1/2-inch edge. (Save the centers for another use.) Brush the zucchini on both sides with olive oil and sprinkle lightly with salt.
2. Heat a large nonstick skillet over medium heat and cook the zucchini, cut side down, for about 2 minutes. Turn and cook 2 to 3 more minutes. The zucchini will still be slightly crisp and bright green. Remove to a plate. Cool.
3. Prepare the guacamole. Then, when the zucchini are completely cool, fill the centers with guacamole. (Reserve extra guacamole.) Put 2 halves in the center of each of 4 serving plates. Surround with diced tomato. Sprinkle crumbled cheese over all. Serve at room temperature.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Zucchini Boats with Guacamole recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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