Ingredients:

  • 4 medium zucchini (approx. 1.5 lbs / 680g)
  • 1 tbsp olive oil
  • ½ tsp salt
  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning
  • ½ cup canned diced tomatoes, drained
  • ½ cup frozen corn
  • ½ cup black beans, rinsed and drained
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Cut each zucchini in half lengthwise.
  2. Using a spoon or melon baller, scoop out the center flesh, leaving a ¼-inch wall around the edges. Roughly chop the scooped-out flesh.
  3. Brush the insides of the boats with olive oil and sprinkle with salt. Place them on a parchment-lined baking sheet and roast for 8-10 minutes until slightly softened.
  4. In a skillet over medium-high heat, add 1 tbsp olive oil and the ground meat. Cook until browned and no longer pink.
  5. Stir in the diced onion and garlic; sauté for 3-4 minutes until the onion is translucent.
  6. Stir in the taco seasoning, chopped zucchini flesh, diced tomatoes, corn, and black beans. Cook for 5 minutes until the liquid has reduced.
  7. Remove zucchini from the oven. Divide the meat mixture evenly among the 8 boats, pressing down firmly with a spoon.
  8. Top each boat with a generous pinch of shredded cheese and bake until the cheese is melted and golden-brown.