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Export 17 ingredients for grocery delivery
Step 1
Rinse the zucchini, cut in half lengthwise and scrape out the soft flesh with a teaspoon. Place the zucchini boats on a baking sheet and chop the scooped out flesh into small pieces. Set aside.
Step 2
Heat the oil in a large skillet and cook the vegan ground beef until crumbly, about 3 minutes. Add the onion and garlic and sauté for 2-3 minutes. Add tomato paste, Italian herbs, paprika powder and chili powder and sauté for 30 seconds. Add chopped zucchini and sauté briefly as well.
Step 3
Add vegetable broth and chopped tomatoes to the pan. Stir in kidney beans and corn. Season with salt, pepper and herbs. Bring everything to a boil and simmer for about 5 minutes over low heat.
Step 4
Preheat the oven to 392 °F (200 °C).
Step 5
Fill the zucchini boats with the Mexican veggie mixture. Sprinkle with vegan cheese and bake on the lowest rack for approx. 20 minutes.
Step 6
Remove the stuffed zucchini boats from the oven. Garnish with fresh parsley if desired and serve with a dollop of aioli or guacamole and some lime wedges on the side.
Step 7
Enjoy your meal!
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