Ingredients:

  • 4 medium zucchini, halved lengthwise
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 pound ground beef (or substitute)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1 cup cooked rice
  • 1 (10-ounce) can diced tomatoes and green chilies
  • 1 packet taco seasoning
  • 1/2 cup water
  • 1 cup shredded cheddar cheese
  • Fresh cilantro, chopped, for garnish (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Halve zucchini lengthwise. Scoop out the flesh, leaving a ¼-inch border. Brush zucchini halves with olive oil, and sprinkle with salt and pepper. Place in the baking dish.
  2. Heat olive oil in a large skillet over medium-high heat. Add ground beef (or substitute) and cook, breaking it up with a spoon, until browned. Drain any excess grease.
  3. Add chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more.
  4. Add black beans, corn, cooked rice, diced tomatoes and green chilies, taco seasoning, and water to the skillet. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
  5. Spoon the filling evenly into the prepared zucchini halves.
  6. Sprinkle the zucchini boats with shredded cheese.
  7. Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and bubbly.
  8. Garnish with fresh cilantro (optional) and serve hot. Enjoy your flavorful mexican zucchini burrito boats!