Low-Carb Cheesy Salsa Beef Zucchini Boats

Directions

Preheat oven to 375F/190C. Wash zucchini and cut off the stem and flower ends. Cut each zucchini in half lengthwise and then again in half crosswise to make 8 pieces. Use a melon baller or sharp spoon to scrape out most of the fleshy inside part of the zucchini, creating a “boat” with about 1/2 inch of flesh attached to the zucchini skin. If you prefer your zucchini fairly well done, you can microwave the boats for a couple of minutes before you stuff them; if you do that blot dry with a paper towel before putting the stuffing in. Heat the oil in a large non-stick frying pan; add the ground beef and cook over medium-high heat until the beef is nicely browned, breaking the meat apart with the turner as it cooks. When the beef is browned, push it to one side and add the chopped onion and cook for 3-4 minutes, until the onion is starting to soften. Stir the onion and beef together and add the taco seasoning, cumin, salt, pepper, and salsa. Stir together, then reduce heat to low and simmer until most of the liquid has evaporated. While the mixture simmers, drain the olives and slice and measure out the cheese. Put the zucchini boats on a large baking sheet that you’ve sprayed with nonstick spray. When the meat mixture looks dry if you draw a spoon across the bottom of the pan, turn off the heat and let it cool for 2-3 minutes. Then stir in the olives and 1 1/2 cups cheese. Use a large spoon to stuff the mixture into the zucchini boats, packing it tightly so you use it all. Bake the stuffed zucchini 20-25 minutes, until the zucchini is starting to feel soft when you stick a fork into it. Remove the baking sheet from the oven and sprinkle the top of each stuffed zucchini with additional cheese. Bake about 15 minutes more, or until the zucchini is done to your liking. Serve hot, with sour cream and additional salsa to add at the table if desired.