Low-Carb Cheesy Salsa Beef Zucchini Boats

Ingredients

• 4 very large zucchinis, each about 10-12 inches long
• 2 lbs. lean ground beef
• 2 tsp. olive oil
• 1 onion, chopped small
• 1 T Kalyn's Taco Seasoning or any taco seasoning of your choice
• 1 tsp. ground cumin
• Salt and fresh-ground black pepper to taste
• 2 cups salsa
• 1 1/2 cup + 1 cup grated cheese
• 1 can olives, thickly sliced

Directions

1. Preheat the oven to 375F/190C. Rinse the zucchini, then trim away the stem and blossom ends. Slice each one lengthwise, then cut those pieces crosswise so you have 8 sections. With a melon baller or a sturdy sharp-edged spoon, scoop out most of the soft center, leaving about 1/2 inch of zucchini inside the skin so each piece forms a boat.
2. If you like softer zucchini, microwave the hollowed pieces for a couple of minutes before filling them. If you do, pat them dry with a paper towel before adding the beef mixture.
3. Warm the oil in a large non-stick frying pan. Add the ground beef and cook it over medium-high heat, breaking it up with a turner or a potato masher, until it is well browned.
4. Once the beef has browned, move it to one side of the pan. Add the chopped onion to the empty side and cook for 3-4 minutes, just until it begins to soften.
5. Mix the onion into the beef, then add the taco seasoning, cumin, salt, pepper, and salsa.
6. Stir everything together, lower the heat, and let the mixture simmer until nearly all the liquid has cooked off.
7. As the beef mixture cooks down, drain and slice the olives and measure the cheese.
8. Arrange the zucchini boats on a large baking sheet coated with nonstick spray.
9. When a spoon pulled through the beef mixture leaves the bottom of the pan looking dry, turn off the heat and cool it for 2-3 minutes. Stir in the olives and 1 1/2 cups cheese.
10. Spoon the filling into the zucchini boats, pressing it in firmly so all of the mixture gets used.
11. Bake for 20-25 minutes, until the zucchini begins to soften when pierced with a fork.
12. Take the baking sheet out of the oven and scatter the remaining cheese over each filled zucchini boat. Return the pan to the oven and bake about 15 minutes longer, or until the zucchini is as tender as you like it.
13. Serve hot, with sour cream and extra salsa at the table if you want them.