I saw a friend post zucchini boats a few weeks ago on her Facebook page and it made me want to make some as zucchini is bountiful this time of year. I googled and found this recipe on The Cookie Rookie's site and it was a hit!
Mexican Stuffed Zucchini Boats
3 large zucchini, sliced lengthwise
1 Tbsp. olive oil
1/2 lb. ground beef 90/10
1 red bell pepper, chopped
1/2 large yellow onion, chopped
2 cloves garlic, minced
15 oz. can black beans, drained and rinsed
1/2 cup corn, frozen or canned
1 tsp. cumin
1 tsp. chili powder
1 tsp. Kosher salt
1/2 tsp. oregano
3/4 cup salsa
1 cup shredded cheese, Mexican blend or cheddar, divided
chopped fresh cilantro for garnish
1. Preheat oven to 375 degrees F.
2. Using a spoon, hollow out the middle of each zucchini half (a grapefruit spoon works well for this), leaving enough intact around the edges so that the zucchini is still sturdy and retains its shape. Set the inside scraps aside for another use or discard. Place zucchini boats in a 9X12 baking dish or larger, depending on the size of your zucchini.
3. Add the beans, corn and spices to the skillet and stir until well combined. Add the salsa and half of the shredded cheese, mix until incorporated and then turn off the heat.
4. Spoon an even amount of the mixture into each zucchini half and top with the remaining cheese. Cover with aluminum foil and bake for 30-35 minutes. Remove foil for the last 5 minutes to fully melt the cheese.
5. Garnish with fresh cilantro and serve.
