½teaspoonfreshly ground black pepper dividedadjust to taste
1poundground beef
3tablespoonstaco seasoning
1small onion diced very small, into ¼-inch pieces, ¾ cup worth
1canblack beansdrained and rinsed OPTIONAL
½cuptomato sauce
3cupsshredded Mexican blend cheese
2tablespoonschopped fresh cilantro
Instructions
Preheat the oven to 350°F. Slice zucchini in half lengthwise, scooping out the seeds and part of the zucchini flesh. Leave about ¼-inch of zucchini along the skin of each halved squash.
Place the zucchini halves on a large baking sheet, drizzle with 1 tablespoon of oil and rub with your hands to coat. Season with ½ teaspoon salt and ¼ teaspoon pepper. Bake for 15 minutes.
While the zucchini is baking, start the filling. In a large skillet over medium-high heat, cook and crumble the ground beef. Season with taco seasoning while it cooks. Add the onion to the skillet and cook for 3-4 minutes until it begins to soften.
Add the black beans and tomato sauce. Stir to combine and add 1½ cups of shredded cheese. Generously fill each zucchini half with the filling, pile it on top to use all the filling. Top each zucchini with the remaining cheese.
Bake for 10 minutes, until the cheese has melted. Remove from the oven, sprinkle with cilantro and serve warm.