Chili-Beef Stuffed Zucchini

5 zucchini halved lengthwise and the inside carved out with a spoon
2 Tbsp. EVOO
1 large onion finely chopped
2 garlic cloves minced
1 lb. ground beef (we're using turkey)
1 Tbsp. ground cumin
Salt/Pepper
2 tomatoes seeded and chopped
3 jalapenos seeded and finely chopped
1 8 oz. bag mexican style shredded cheese

Preheat oven to 450 degrees. Arrange the zucchini cut side up in 1 or 2 baking dishes with high sides; season the zucchini with some salt & pepper. Add 1/2 cup water to each dish, cover with foil and bake until the zucchini begins to soften (about 15 min.).

Meanwhile, in a medium skillet, heat EVOO over medium-high heat. Add the onion, garlic, and some salt & pepper and cook until softened (about 5 min.). Add the beef, cumin, and some more salt & pepper and cook, breaking up the meat with a potato masher, until browned (about 5 min.). Stir in the tomatoes and jalapenos.

Uncover the baking dishes and pour off the water. Fill each zucchini with some of the beef mixture and top with the cheese. Bake, uncovered, until the cheese has melted (about 10 min.).

*Original recipe courtesy of Everyday with Rachael Ray, May 2009 Menu Planner