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!