| 1. |
Wash zucchini and cut in half lengthwise. Using a melon baller or teaspoon scoop out the inside flesh leaving about 1/4 to 3/8" all around making a little "boat". |
| 2. |
Chop the scooped out zucchini and the green onions and set aside. |
| 3. |
Brown the ground beef and drain well. Add all the spices, zucchini, green onions, and enchilada sauce and simmer all together for 30 minutes on low to low-medium heat. Stir occasionally. |
| 4. |
Preheat your oven to 350 °F (175 °C). |
| 5. |
Place your prepared zucchini in a 7x11" or 9x13" cake pan lined with foil and sprayed with cooking spray. Drain the meat sauce slightly saving any liquid. Scoop 1/4 to 1/3 cup of the meat mixture. Pour any remaining meat and sauce around the zucchini in the pan. Top with cheese and cover with foil. |
| 6. |
Bake at for 30 minutes. |
| 7. |
Serve hot with sour cream, salsa, black olives, or other low carb choices. |
