3 zucchini, halved lengthwise
2 tbsp. extra-virgin olive oil, divided
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
- 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