Categories: Meals
Ingredients
- 6 medium zucchini
- 2 tbsp olive oil, plus more for brushing
- 1 tsp kosher salt
- Black pepper, to taste
- 1 3/4 lbs. 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
- 8 oz. can tomato sauce
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 1 1/2 cups grated cheddar
- Sour cream and sliced scallions, for garnish
Directions
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eheat 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 tsp salt and black pepper. Set on a rimmed baking sheet.
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Heat 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.
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Add the onion, poblano, chili powder, cumin, cayenne, garlic powder and the remaining 1/2 tsp salt and cook, stirring occasionally, until the veggies begin to soften, about 4 minutes.
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Add 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.
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Fill the zucchini boats with the chili and sprinkle with the cheese.
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Cover 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.