Ingredients

• 4 medium zucchini
• 1 tsp vegetable oil
• 1 lb lean ground beef
• 1 yellow onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp chili powder
• 1/2 tsp ground cumin
• 1 19-oz can diced tomatoes
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Preparation

Preheat the oven to 375°F.
For the zucchini, cut them in half lengthwise and scoop out the seeds using a spoon. Set aside.
Arrange zucchini halves on a nonstick baking sheet and season with salt and pepper. Set aside.
In a large skillet, add ground beef and cook, breaking it up with the side of a spoon, until it is no longer pink. Add onion and zucchini seeds and cook for another 2 minutes. Add garlic, chili seasoning and cumin and cook for another minute. Add diced tomatoes and bring mixture to a boil. Reduce to a simmer and allow to cook until slightly thickened. Season with salt and pepper to taste. If you like a bit of heat, go ahead and add some red pepper flakes as well.
Fill each zucchini half with chili.
Bake 15 to 20 minutes. Top with cheddar cheese and broil for 2 to 3 minutes.
Serve immediately or store in the refrigerator for up to 3 days.