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Preheat the oven to 375 degrees F.
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Slice the zucchini in half lengthwise.
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Use a spoon to scoop out the soft middle. Set aside.
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Heat the tablespoon of olive oil in a large skillet over medium heat.
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Add the onion and garlic to the pan and sauté for 4-5 minutes.
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Add the ground beef to the pan and use a spatula to break into smaller pieces.
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Stir in the paprika, cumin, salt, and pepper.
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Cook until the beef is no longer pink, stirring occasionally.
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Add the diced tomatoes to the pan and cook for 3 minutes more.
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Carefully spoon the beef mixture into the zucchini.
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Drizzle with olive oil and then bake for 20-25 minutes, or until the zucchini is tender.
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Serve immediately, topped with chopped cilantro.