Pinto Bean and Ground Beef Stuffed Zucchini

Ingredients

Zucchini

4 medium, halved lengthwise

Ground beef

1 pound

Pinto beans

1 can (15 oz), drained and rinsed

Onion

1 medium, diced

Garlic

3 cloves, minced

Chili powder

1 tablespoon

Cumin

1 teaspoon

Salt

1 teaspoon

Black pepper

1/2 teaspoon

Shredded cheese

1 cup (cheddar or your choice)

Fresh cilantro

1/4 cup, chopped (for garnish)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the seeds using a spoon, creating a hollow cavity for the filling.
3. In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain any excess fat.
4. Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
5. Stir in the drained and rinsed pinto beans, chili powder, cumin, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld.
6. Fill each hollowed zucchini half with the beef and bean mixture, pressing down gently to pack it in.
7. Place the stuffed zucchinis in a baking dish, ensuring they fit snugly. Sprinkle the tops generously with shredded cheese.
8. Cover the dish with aluminum foil to retain moisture and bake for 25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
10. Garnish with fresh cilantro before serving, adding a burst of color and freshness.