I found this recipe in the May issue of Every Day with Rachael Ray. We loved this recipe!!! What an easy way to get your veggies in and so easy too. The recipe below is 1/2 of the original since it was just the two of us. You can follow the link for the original. You have to try this one out!!
Chile-Beef Stuffed Zucchini
2 Zucchini (halved lengthwise & seeded)
1 Tbsp Extra Virgin Olive Oil
1/2 pound ground beef
1 tsp cumin
salt & pepper
1 tomato, seeded & chopped
1/2 Cup jarred pickled jalapenos
1 bag of Mexican style shredded cheese.
Preheat the oven to 450°. Arrange the zucchini cut side up in a 9-by-13-inch baking dish. Add 1/2 cup water to the dish, cover with foil and bake until the zucchini begins to soften, about 15 minutes.
Meanwhile, in a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the beef and cumin and cook, breaking the meat up, until just browned, about 4 minutes; season with salt and pepper. Stir in the tomatoes and pickled jalapeños
Uncover the baking dish, pour off the water and season the zucchini with salt. Fill with the beef mixture and sprinkle the cheese on top. Bake, uncovered, until the cheese is melted, about 10 minutes.