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stuffed zucchini with ground beef, cheese, onion, avocado and tomatoes

Recipe

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Ingredients
 

  • 4 medium zucchini (halved lengthwise)
  • 2 tablespoons olive oil
  • salt and pepper (to taste)
  • ¼ cup yellow onion (diced small)
  • 2-3 large cloves garlic (finely minced)
  • 1 pound ground beef
  • 2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • 1 cup cheddar cheese (shredded)
  • 1 large avocado (seeded and diced)
  • 1 large red or green jalapeño (diced small)
  • ⅓ medium red onion (diced)
  • 1 large tomato (diced)
  • ¼ cup chopped fresh cilantro (plus more for serving if desired)
  • 1-2 medium fresh limes (cut in wedges)

Seasoned Sour Cream Dip:

  • ½ cup sour cream or plain Greek yogurt
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon salt
  • pinch black pepper

Instructions
 

  • Pre-heat the oven to 375°F and line a large baking sheet with a baking mat or parchment paper.
  • Scoop out the seeds from the zucchini with a spoon and discard. Place the zucchini halves cut side up on the prepared baking sheet and brush with one tablespoon olive oil. Season with salt and black pepper, to taste, and bake for 10-15 minutes until fork tender
  • While the zucchini is baking prepare the seasoned dip by combining all ingredients in a medium bowl. Set aside.
  • Heat the remaining olive oil in a large skillet over medium heat. Add the yellow onion and garlic and season with salt and black pepper, to taste. Sauté, stirring frequently, until the onion is translucent and develops a bit of color, about 4-5 minutes.
  • Add the ground beef and season with chili powder, ground cumin, and smoked paprika. Lightly season with salt and black pepper, as desired, and stir to combine.
  • Cook, breaking up the beef into small pieces with a spatula while stirring as needed, until the beef is cooked through, about 8-10 minutes. Remove from heat, drain fat if needed.
  • Remove the zucchini from the oven and fill with the seasoned beef. Top with half the shredded cheddar and return to the oven until the cheese is melted, about 5 minutes.
  • Remove the baking sheet from the oven and transfer the stuffed zucchini halves to a large serving platter. Top with the avocado, tomatoes, red onion, red jalapeños, and cilantro Squeeze some lime juice over the top, if desired. Top with remaining cheese.
  • Serve immediately with the seasoned sour cream dip on the side. Offer lime wedges and additional cilantro, if desired.