Mexican Stuffed Zucchini

4 medium zucchini
1/2 pound ground beef
1/2 cup onion, diced
1 tablespoon taco seasoning (or 1/2 package)
1/4 cup water
1 cup diced tomatoes (or salsa)
1/2 cup black beans, rinsed and drained
1/2 cup corn (fresh or thawed)
2 tablespoons cilantro, chopped
1 cup cheese (cheddar and/or monterey jack), shredded

Cut the zucchini in half lengthwise, and hollow them out (using a spoon or melon baller) until the zucchini is about ¼ inch thick, reserving and chopping the zucchini from the inside.

Cook the beef and onion in a large skill until the beef is cooked through, before draining off any excess grease.

Add the chopped zucchini and cook until tender, about 5 minutes.

Add the taco seasoning and water and cook, mixing, until the seasoning is mixed in evenly and the liquid has cooked off, about 5 minutes.

Add the tomatoes, beans, and corn and cook for a minute before mixing in the cilantro and turning off the heat.

Place the beef mixture into the hollowed out zucchini halves and place them on a baking sheet.

Sprinkle on the cheese and bake in a preheated 350F/180C oven until the zucchini is tender, about 30-40 minutes.

Number Of Servings: 4

Preparation Time: 1 Hour