A flavorful and satisfying zucchini dish filled with seasoned ground beef, spices, and melted cheese—perfect for an easy, wholesome dinner.

1 tablespoon olive oil

⅔ cup diced yellow onion

1 pound lean ground beef

2 cloves garlic, minced

2 tablespoons diced jalapeño

1 ½ teaspoons kosher salt, divided

1 tablespoon chili powder

1 teaspoon paprika

1 pinch cayenne pepper

1 teaspoon ground cumin

½ teaspoon dried oregano

2 teaspoons cornmeal

1 pinch ground black pepper

1 cup tomato sauce

½ cup water

4 large zucchini, halved lengthwise

1 ½ cups shredded pepper Jack cheese

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1. Warm oil and cook onion and beef until browned.

2. Add garlic and jalapeño; cook 2 minutes.

3. Stir in seasonings and cook 1 minute.

4. Add tomato sauce and water; simmer 5–10 minutes.

5. Scoop out zucchini centers; salt and rest 15–20 minutes.

6. Preheat oven to 400°F and line baking sheet.

7. Pat zucchini dry, fill with taco mixture, and top with cheese.

8. Bake 20 minutes until golden and tender.

For extra heat, add more jalapeño or cayenne. Use gluten-free tomato sauce if needed.