Cheesy Stuffed Zucchini
For the Vegans and Vegetarians this recipe is also adaptable. Just replace the meat with mushrooms. Either way it's delish. Here's a tip: Use block cheese -- buy the best you can afford and shred it fresh. But if time or money is an issue, the best preshredded alternative I have found is Sargento.
2 lbs ground beef
1 onion, diced
2 large zucchini (mine were about 12″ each) or 4-6 small ones
2 TBSP chili powder
2 TBSP garlic salt
1 small cooked sweet potato, skinned
3 TBSP olive oil
Preheat oven to 350 degrees and heat oil in a large skillet. Add onion and cook until starting to brown. Meanwhile, cut ends off the zucchini and slice lengthwise down the middle. Scoop out the middle with a spoon or melon baller, and place insides into food processor. Pulse until the zucchini is in bits. Add ground beef, chili powder, and garlic salt to the skillet and cook until beef is browned. Add sweet potato and processed zucchini, turn off heat, and stir to combine. Place zucchini onto a foil-ined baking sheet and fill each zucchini with the meat mixture, then bake for 40 minutes.
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