Mexican Zucchini Boats: A Flavorful and Healthy Mexican-Inspired Dish

Preheat your oven to 375°F (190°C).
Slice the zucchini in half lengthwise and use a spoon to scoop out the seeds and flesh, leaving a sturdy shell.
Brush the zucchini halves with olive oil and season with salt and pepper.
Place the zucchini boats on a baking sheet, cut side up, and bake for 10-15 minutes, until the zucchini starts to soften but still holds its shape.
Make the Filling:

While the zucchini is baking, heat a large skillet over medium heat and add the ground beef (or turkey).
Cook the meat until browned, breaking it up into crumbles as it cooks. Drain excess fat if necessary.
Add the chopped onion and garlic to the skillet and sauté for 2-3 minutes, until softened.
Stir in the cumin, chili powder, paprika, and ground coriander, cooking for 1-2 more minutes until fragrant.
Add the black beans, corn, and diced tomatoes (or salsa) to the skillet. Cook for an additional 3-4 minutes until the mixture is heated through and well combined.
Stuff the Zucchini Boats:

Once the zucchini is ready, remove it from the oven and spoon the meat and vegetable mixture into the zucchini boats.
Top each stuffed boat with a sprinkle of shredded cheese.
Finish Baking:

Return the zucchini boats to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Serve and Garnish:

Remove the zucchini boats from the oven and top with fresh salsa and diced avocado.
Garnish with fresh cilantro and serve with lime wedges on the side.
Serving and Storage Tips