Ingredients:
3 zucchinis, halved lengthwise
2 tbsp. Extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1/2 onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1/2 tsp. Chili powder
1/2 tsp. Ground cumin
1/4 tsp. Paprika
1/2 c. chickpeas
1/2 c. chopped cherry tomatoes
1/2 c. organic corn
1/2 c. shelled edamame
1 c. shredded cheddar
+ Add freshly chopped green onions, for garnish
Directions
Preheat oven to 385°. Score zucchini and scoop out insides, reserving them for later. Place zucchini halves cut side-up into a baking dish and drizzle with 1 tablespoon oil; season with salt and pepper. Bake until zucchini turns bright green and is just beginning to soften, 10 minutes.
In a large skillet over medium heat, heat oil. Add onion and reserved zucchini and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes.
Stir in cumin, paprika, and season with salt and pepper. Stir in chickpeas, cherry tomatoes, organic corn and shelled edamame.
Spoon beef mixture into zucchini then top with cheeses (optional if you are dairy free). Bake until zucchini is just tender, and cheeses are melted, about 15 minutes. Garnish with green onions before serving.