Ingredients:

  • 4 medium zucchinis
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 pound ground beef
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • ½ cup diced tomatoes
  • ½ cup black beans, cooked
  • 1 cup shredded cheddar cheese
  • Fresh cilantro, chopped
  • Sour cream or Greek yogurt
  • Salsa
  • Avocado, sliced or diced

Instructions:

  1. Preheat oven to 375°F (190°C). Slice zucchinis in half lengthwise and scoop out the centers, leaving a 1/4-inch (6mm) border. Reserve the zucchini pulp.
  2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until softened and translucent.
  3. Add ground beef (or chosen alternative) to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in taco seasoning, diced tomatoes, black beans (if using), and the reserved chopped zucchini pulp. Cook until heated through and slightly thickened. Season with salt and pepper to taste.
  5. Arrange zucchini halves on the prepared baking sheet. Spoon the taco filling evenly into each zucchini boat.
  6. Sprinkle shredded cheese over the top of each boat. Bake until the zucchini is tender and the cheese is melted and bubbly.
  7. Garnish with fresh cilantro. Serve immediately with sour cream, salsa, and avocado.