4 medium zucchinis, cut in half lengthwise
1/4 cup mild salsa
1 lb ground beef
1 tsp garlic powder
1 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 small onion, diced finely
4 oz tomato sauce
1/4 cup water
1/2 cup shredded cheese (omit for Whole30 or dairy-free)
Preheat over to 400 degrees. Hollow out the zucchini halves using a spoon, leaving a 1/4 inch thick shell on each. Chop the scooped out flesh of the zucchini into small pieces. Discard all but 3/4 cup (or save for another recipe). Squeeze out any excess water using paper towels. Brown beef in a large skillet, breaking up any chunks. When browned, add spices and mix well.
Add onion, zucchini flesh, water, and tomato sauce. Stir and cover. Simmer on low heat for 20 min, stirring occasionally.
Place 1/4 cup of salsa in the bottom of an 11×13 baking dish.
Use a 1/3 cup measuring cup to fill the hollowed zucchini boats with the beef mixture, dividing equally (about a 1/3 cup in each). Top each zucchini boat with 1 tbsp of shredded cheese. Cover with foil. Bake for 35 min, or until cheese is melted and zucchini is cooked through.