Loaded Taco Zucchini Boats

Here's a twist on taco night. These zucchini boats are easy to make and loaded with flavour! And they are freezer-friendly.

Ingredients:
2 medium zucchinis
1 tbsp olive oil
1/2 lb lean ground beef
1/2 cup white kidney beans
1/4 cup chopped onion
2 garlic cloves, minced
1/4 cup chopped sweet pepper
Chopped zucchini flesh
1/2 cup broth (beef, chicken or veg)
1/2 cup salsa
1 tsp taco seasoning (more if you like it spicy!)
some chopped greens (kale, spinach, arugula)
1 cup shredded mozzarella or monterey jack cheese
sour cream to serve

Begin by cutting cross marks in the halved zucchini leaving 1/4" of flesh on the boats. Spoon out the zucchini, chop and set aside.

Brown the beef in a large skillet with the olive oil. Add the onion, garlic, sweet pepper and taco seasoning.

(If you want to go all-veggie skip the meat and add more beans.)

Cook until there is no pink  left on the meat and the veggies are tender. Add the broth, salsa, chopped zucchini and beans. You could use red kidney beans, black beans or even chickpeas. Toss in the chopped greens, bring to a boil, then simmer uncovered for about 10 minutes or until the liquid has reduced.

Spoon the filling into the boats and if there's any leftover you can stuff it into sweet pepper halves or hollowed tomatoes.

Bake in a covered baking dish in a 400 F oven for 25 minutes.

Then remove from oven, uncover, top with cheese and return to the oven for an additional 5-10 minutes.

Serve with a dollop of sour cream.  And don't forget...eat the peel and all!