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Yields:
6 serving(s)
Prep Time:
25 mins
Cook Time:
50 mins
Total Time:
1 hr 15 mins
Poblano chiles and a smattering of spices (chili powder, cumin, and cayenne) give these zucchini boats even more heat and flavor. You'll want to make them every week!
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Ingredients
- 6
medium zucchini
- 2 Tbsp.
olive oil, plus more for brushing
- 1 tsp.
kosher salt
Black pepper, to taste
- 1 3/4 lb.
ground beef
- 1
small onion, chopped
- 1/2
to 1 poblano chile pepper, seeded and chopped
- 2 Tbsp.
chili powder
- 1 tsp.
ground cumin
- 1/4 tsp.
cayenne pepper
- 1/4 tsp.
garlic powder
- 2 Tbsp.
tomato paste
- 1
8-ounce can tomato sauce
- 1/4 cup
chopped fresh cilantro, plus more for garnish
- 1 1/2 cups
grated cheddar cheese
Sour cream and sliced scallions, for garnish
Directions
- Step 1 Preheat the oven to 400°. Cut the ends off the zucchini, then slice in half lengthwise. Use a spoon to scoop out the seeds and hollow out the centers. Brush with olive oil and season with 1/2 teaspoon salt and a few grinds of pepper. Set on a rimmed baking sheet.
- Step 2Heat the olive oil in a large skillet over medium heat. Add the beef and cook, stirring and breaking up the meat, until browned, about 3 minutes.
- Step 3Add the onion, poblano, chili powder, cumin, cayenne, garlic powder and the remaining 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes.
- Step 4Add the tomato paste to the skillet and cook until darkened, about 1 minute. Stir in the tomato sauce and 3/4 cup water until everything is combined. Reduce the heat to low and simmer until very thick, about 8 minutes. Stir in the cilantro. Let cool slightly.
- Step 5Fill the zucchini boats with the chili and sprinkle with the cheese.
- Step 6Cover with foil and bake until the zucchini is just tender, 18 to 20 minutes. Uncover and bake until the cheese is golden, 10 to 15 more minutes. Top with sour cream, scallions and cilantro.
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