Taco Stuffed Zucchini Boats with Seasoned Black Beans

Instructions

1. 1

   Prepare the Zucchini Boats

   • Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet.
   • Wash and trim the ends off the zucchini. Cut each one in half lengthwise.
   • Using a small spoon or melon baller, gently scoop out the flesh from the center of each zucchini half, leaving a 1/4-inch thick border to create a 'boat'.
   • Finely chop the scooped-out zucchini flesh and set it aside to use in the filling.
   • Arrange the hollowed-out zucchini boats on the prepared baking sheet. Brush the insides with 1 tablespoon of olive oil and season lightly with salt and pepper.
2. 2

   Cook the Taco Filling

   • Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
   • Add the ground beef and cook, breaking it apart with a spatula, until browned, about 5-7 minutes. Drain any excess grease from the skillet.
   • Add the chopped onion and the reserved chopped zucchini flesh to the skillet. Cook until softened, about 4-5 minutes.
   • Stir in the minced garlic and cook for 1 minute more until fragrant.
   • Sprinkle in the taco seasoning, salt, and pepper. Stir to coat everything evenly. Add the salsa and stir to combine. Bring the mixture to a simmer and cook for 2-3 minutes to allow the flavors to meld.
3. 3

   Stuff and Bake

   • Carefully spoon the taco meat mixture evenly into each zucchini boat, mounding it slightly.
   • Sprinkle the shredded Mexican cheese blend generously over the top of each boat.
   • Bake for 15-20 minutes, or until the zucchini is tender-crisp (easily pierced with a fork) and the cheese is melted and bubbly.
4. 4

   Garnish and Serve

   • Remove the baking sheet from the oven and let the zucchini boats cool for a few minutes before serving.
   • Garnish with fresh chopped cilantro.
   • Serve hot with optional toppings like sour cream, diced avocado, or extra salsa on the side.