Ingredients
Scale
- 2 medium size zucchini
- 1 recipe of Mexican Meatballs (see recipe)
- 1 recipe Queso Sauce ( see recipe)
- 1 recipe Pic de Gallo ( see recipe)
Instructions
- Slice zucchini in half lengthwise. Using a melon baller or a small spoon scoop out the seeds and flesh to make a “boat” for your meatballs. If the boats do not set level, slice a thin portion off the bottom.
- Place in preheat 350* oven for 15 minutes, just until tender crisp.
- Remove zucchini from the oven and place cooked Mexican Meatballs in each zucchini boat, four in each.
- Ladle Queso Sauce over meatball in the zucchini boats.
- Return to the oven for an additional 10 minutes.
- Remove from oven, top with Pico de Gallo and serve.