Ingredients:

  • 4 medium zucchini (approx. 1.5 lbs)
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 lb 90% lean ground beef
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 cup low-carb salsa
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 1/2 cups shredded Monterey Jack cheese

Instructions:

  1. Heat the oven. Set it to 400°F (200°C).
  2. Prep the zucchini. Slice each zucchini in half lengthwise. Use a spoon to scoop out the center flesh, leaving a 1/4 inch wall. Note: Save the scooped out flesh for a stir fry later.
  3. Pre roast the shells. Place zucchini boats on a baking sheet, drizzle with olive oil, and sprinkle with salt. Roast 5-7 minutes until they look slightly softened.
  4. Brown the beef. Heat a large skillet over medium high heat. Add ground beef and cook until browned and crumbly. Drain the fat, but leave about 1 tablespoon in the pan.
  5. Sauté vegetables. Stir in the diced onion and red bell pepper. Cook 4-5 minutes until the onion is translucent.
  6. Toast the spices. Add minced garlic, chili powder, cumin, and smoked paprika. Stir for 60 seconds until the aroma fills the kitchen.
  7. Simmer the filling. Fold in the black beans, corn, and salsa. Simmer 3-5 minutes until the mixture is thick and glossy.
  8. Stuff the boats. Spoon the beef filling generously into the pre roasted zucchini boats.
  9. Add cheese. Top each boat with shredded Monterey Jack cheese.
  10. Final bake. Bake 10 minutes until the cheese is bubbling and browned.
  11. Garnish and serve. Top with fresh chopped cilantro and optional avocado or sour cream.