INGREDIENTS
4 zucchini, halved lengthwise
1 tbsp. extra-virgin olive oil
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
Kosher salt
Freshly ground black pepper
1 (15-oz.) can black beans
1 c. chopped cherry tomatoes
1/2 c. corn
1 c. shredded cheddar
1 c. shredded monterey
2 tbsp. chopped cilantro
DIRECTIONS
Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl.
In a large skillet over medium heat, heat olive oil. Add onion 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 and serve warm.