Calabacitas rellenas

• 2 medium zucchini
• half an onion, chopped
• 1 lb ground beef
• 12 oz bottle enchilada sauce
• 4 oz grated cheese

Preheat oven to 350.  Trim ends of zucchini and slice zucchini in half lengthwise.  Scoop out some of the flesh to make a boat shape.  (Discard flesh or save for another purpose.)  Brush cut side with oil and place cut side down in a 9x13" baking dish.  Bake until zucchini is softened, about 45 minutes.

Saute onion until translucent.  Add beef and cook thoroughly.  Drain fat.  Add enchilada sauce (result will be a bit soupy if you use all of it) and bring to a simmer.  Add any other seasonings if desired.  Turn off heat.

Remove cooked zucchini from baking dish.  Grease or butter the dish.  Return zucchini to dish, cut side up.  Fill boats generously with beef mixture.  Sprinkle cheese on top.

Turn on broiler and put baking dish in oven.  Cook until cheese is melted (about 4 minutes).

Notes:
This makes enough extra beef mixture to fill 1-2 more zucchini.  If you don't want leftovers, maybe halve the beef mixture.

Serving size is about 1 zucchini per person.  Can be served with tortilla chips for scooping up any filling that spills out.