INGREDIENTS

3 zucchini, halved lengthwise

2 tbsp. extra-virgin olive oil, divided

Kosher salt

Freshly ground black pepper

1/2 onion, chopped

2 cloves garlic, minced

1 lb. ground beef

1/2 tsp. chili powder

1/2 tsp. ground cumin

1/4 tsp. paprika

1/2 c. black beans

1/2 c. chopped cherry tomatoes

1/2 c. corn

1 c. shredded cheddar

1 c. shredded Monterey jack

Freshly chopped cilantro, for garnish

DIRECTIONS

  • Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides, reserving them for later. Place zucchini halves cut side-up into bottom of 9”-x-13” baking dish and drizzle with 1 tablespoon oil; season with salt and pepper. Bake until zucchini turns bright green and is just beginning to soften, 10 minutes.
  • In a large skillet over medium heat, heat oil. Add onion and reserved zucchini and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
  • Stir in chili powder, cumin, and paprika, then season with salt and pepper. Stir in black beans, cherry tomatoes, and corn. 
  • Spoon beef mixture into zucchini then top with cheeses. Bake until zucchini is just tender and cheeses are melted, about 15 minutes. Garnish with cilantro before serving.

YIELDS: 6 SERVINGS PREP TIME: 10 MINS TOTAL: 45 MINS

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