• Preheat oven to 350-degrees Fahrenheit (175 degrees Celsius)

To prepare the zucchini boats:

• Slice the zucchini in half lenghtwise.
• To make the zucchini boats stable, slice a small portion off the back of each "boat."
• Next, take a teaspoon to gently hollow out a small center portion of each boat, and discard.
• Place the prepared zucchini boats on a baking sheet, lined with foil for easier clean up (optional).
• Drizzle each boat with olive oil and season with salt and pepper.
• Roast the zucchini in the preheated oven for 20-25 minutes, or until a knife easily pierces the thickest part of the zucchini without resistance.

To prepare the taco filling:

• Chop the onion into medium dice.
• Add the onion to a large skillet along with 1 tablespoon olive oil and saute over medium/high heat for approximately 5 minutes.
• Add 1 pound of ground beef to the skillet and break into bits as it browns.
• Add salt, pepper, ground cumin, smoked paprika, dried oregano, garlic powder, ground coriander, and chili powder to the ground beef in the skillet. Stir and cook until the meat is no longer pink.
• Add one can of drained and rinsed black beans to the taco filling and stir to combine.
• Remove the cooked zucchini from the oven and (if desired) gently transfer the cooked zucchini to a 9 x 13 baking dish that has been sprayed with cooking spray.
• Liberally spoon all the taco filling over the prepared zucchini.
• Top the zucchini boats with 1 cup shredded cheddar cheese and return to the oven to cook for an additional 15-20 minutes.
• Meanwhile, chop the scallions and tomatoes and once the taco-filled zucchini boats are out of the oven, top them with the chopped tomatoes and scallions.
• Finish by topping the zucchini boats with crushed tortilla chips (if desired) and serve hot.