Taco-Stuffed Zucchini Boats

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• 1/2 red onion, minced
• 1 jalapeño, seeds removed and green parts minced
• 4 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 4 medium zucchini, halved lengthwise
• 6 ounces queso fresco
• Scallions, for garnish
• Sour cream, for garnish
• Diced red or orange bell pepper, for garnish

Directions

1. Warm 2 tablespoons of olive oil in a medium skillet set over medium heat. Add the ground beef and cook it until it has browned, 5 to 6 minutes. Stir in the diced red onion, the jalapeño, and all of the spices, then keep cooking for about 5 more minutes.
2. Take the taco filling off the heat and let it cool a bit. If the mixture looks especially wet, spoon it onto paper towels to drain before you use it. You can also prepare the filling 1 day or 2 ahead and refrigerate it until you are ready.
3. Heat a gas or charcoal grill to medium heat, 350 degrees F to 400 degrees F. Slice the zucchini lengthwise into halves, then brush the cut surfaces with 2 tablespoons of the olive oil.
4. Set the zucchini on the grill with the cut sides facing down, and cook for 5 to 6 minutes. Move them off the grill. When they have cooled slightly, scrape out the middles with a spoon, leaving enough zucchini around the sides so the shells still hold themselves up.
5. With a slotted spoon, portion the taco filling into the zucchini halves and fill them generously. Crumble the queso fresco over the tops of the filled zucchini.
6. Put the zucchini back on the grill, sitting upright like little boats, and cook for another 6 to 7 minutes, until the zucchini gives easily when pierced and the cheese is melted and bubbling.
7. Take the zucchini off the grill and finish with sour cream, diced bell pepper, and diced scallion. Serve warm.
8. Leftovers keep fine for a few days and can be warmed in a 350 degrees F oven until hot, or microwaved on high for 1 minute if you are short on time.