Step 1

Preheat the oven to 350ºF. Slice the top and bottom ends off of each zucchini squash, then slice them in half lengthwise. Use a spoon to scoop out the center seeds of each squash, creating a crevice that will hold the black bean filling. Arrange the squash halves, cut-side-up, on a large baking sheet and bake them at 350ºF until very tender, about 20 minutes.

Step 2

While the squash is baking, heat the olive oil in a large skillet over medium heat and saute the onion and pepper until they soften, about 5 to minutes. Add the garlic, cumin, and chili powder and stir for 1 more minute.

Step 3

Add the black beans and salt, and continue cooking until everything is heated. Turn off the heat and let the vegetables sit in the warm pan until the zucchini has finished cooking.

Step 4

Fill each cooked zucchini half with a generous amount of the black bean mixture to assemble the zucchini boats. Sprinkle some shredded cheese on top, or drizzle the nacho cheese sauce over them for a vegan option. Return the zucchini to the oven until the cheese is warm, about 5 more minutes.

Step 5

Serve the zucchini boats warm, with freshly chopped cilantro on top. Leftovers can be stored in an airtight container in the fridge for up to 5 days.