Directions
1Pre-heat oven to 375°F. Line a sheet pan with parchment paper. Set aside.
2Place avocado oil in a sauté pan on medium heat. Add the onions and peppers. Cook for 5 minutes.
3Stir ground beef into the onions and peppers. Cook for 5 more minutes.
4Add the black beans, salt, garlic powder, onion powder, paprika, cumin, and chili powder. Stir together and cook for 5 more minutes until the meat browns. Turn heat off. Set aside to cool.
5Rinse the zucchini and pat dry. Remove stems. Cut zucchini in half lengthwise. Take a small spoon and scoop out the middle of the zucchini, creating a canoe-like shape. You should have 8 zucchini halves.
6Stuff each zucchini half with the ground-beef mixture. Sprinkle plant-based cheese on top.
7Place zucchini boats on top of the sheet pan. Bake for 20 to 25 minutes to allow the zucchini to cook and the cheese to melt. Prick zucchini with a fork: it should be soft. Remove from oven to cool.
8Place 2 halves on a plate and enjoy!
9Refrigerate for up to 4 days.
