Zucchini Bowls


  • ▢ 3 Medium Zucchini halved lengthwise
  • ▢ 2 Tbsp Olive Oil divided
  • ▢ Salt and pepper, to taste
  • ▢ 1 Small Onion Diced
  • ▢ 2 Garlic Cloves minced
  • ▢ 1 Lb Ground Beef
  • ▢ ½ Tsp Chili Powder
  • ▢ ½ Tsp Ground Cumin
  • ▢ ¼ Tsp Paprika
  • ▢ ½ Cup Black Beans drained and rinsed
  • ▢ ½ Cup Corn fresh frozen or canned
  • ▢ 1 Cup Tomato Sauce
  • ▢ 1 Cup Shredded Monterey jack cheese
  • ▢ Optional garnishes: chopped avocado, sliced green onions, fresh chopped parsley orcilantro


  • Preheat your oven to 375F.
  • Using a small spoon, scoop out insides of the zucchini, then dice them and reserve for later.
  • Place zucchini halves cut side up into the bottom of the large baking pan and lightly grease with olive oil; season with salt and pepper, then place into the oven and bake until zucchini softens 8-10 minutes.
  • In a large nonstick pan, heat the remaining oil. Sauté the onion, for 3-4 minutes, then add in garlic and cook for one minute more, until fragrant.
  • Add ground beef and cook until it starts to brown, breaking it up with a wooden spoon as it cooks.
  • Drain the fat if needed, then stir in the spices, together with the reserved zucchini flesh, beans, corn, and tomato sauce. Continue to simmer until the sauce thickens, about 5-6 minutes.
  • Stuff the zucchini boats with the burrito meat mixture, then top with shredded cheese. Return to the oven and continue to bake until cheese is bubbly about 10 more minutes. Top with garnishes of choice and enjoy!

More from: https://healthyfitnessmeals.com

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