Pinto Bean and Ground Beef Stuffed Zucchini

Ingredients

• Fresh cilantro - 2 tablespoons, chopped
• Shredded cheese - 1/2 cup
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Pinto beans - 1 can, drained and rinsed
• Ground beef - 1 pound
• Zucchini - 4 medium-sized

Instructions

1. Preheat the oven to 375°F.
2. Cut the zucchinis in half lengthwise and scoop out the seeds to create a hollow cavity.
3. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
4. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
5. Stir in the drained and rinsed pinto beans, cumin, chili powder, salt, and pepper. Cook for an additional 2-3 minutes.
6. Fill each hollowed zucchini half with the beef and bean mixture.
7. Place the stuffed zucchinis in a baking dish and sprinkle with shredded cheese.
8. Cover the dish with foil 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.