Taco-Stuffed Zucchini

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Taco-Stuffed Zucchini
6 zucchini1 tbs extra virgin olive oil
1 cup chopped onion
1 lb ground beef
1 cloves garlic, minced
1 envelope taco seasoning mix or homemade taco seasoning
1/2 cup salsa
1/4 cup water or low sodiaum beef broth
2 cups shredded pepper jack or cheddar jack cheese
taco sauce, for serving
Optional Toppings:
shredded lettuce
sour cream
guacamole
sliced ripe olives
pickled jalapeno rings
diced fresh tomatoes
Heat the oven to 375°.

Line a large rimmed baking pan with foil.
Wash the zucchini and cut each one in half lengthwise. With a spoon, scrape out the seed portion of the zucchini, taking care to leave at least 1/4 inch of outer shell. Arrange the halves, cut and hollowed side up, in the baking pan.

Set aside.
In a large skillet or sauté pan over medium heat, heat the olive oil. Add the onions and cook, stirring, for about 3 min.
Add the ground beef and continue cooking, stirring and breaking up, until the beef is no longer pink and the onion is translucent. Add the garlic and cook for about 2 min longer.

Stir in the taco seasoning, salsa, and water. Blend well and cook, stirring, until hot and bubbly.
Spoon about 1/2 cup of the ground beef mixture into each zucchini shell, mounding it a bit.
Bake for about 35 to 45 min, until the zucchini is fork tender. Top with the cheese and continue baking just until the cheese has melted.
Serve with taco sauce and garnish with lettuce and sour cream or guacamole, or use favorite toppings.

Sliced ripe olives, diced tomatoes, jalapeno rings, or more cheese are all excellent choices. Serves 6

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