Enchilada Stuffed Zucchini

1. Wash zucchini and cut in half lengthwise. Using a melon baller or teaspoon scoop out the inside flesh leaving about 1/4 to 3/8" all around making a little "boat". 2. Chop the scooped out zucchini and the green onions and set aside. 3. Brown the ground beef and drain well. Add all the spices, zucchini, green onions, and enchilada sauce and simmer all together for 30 minutes on low to low-medium heat. Stir occasionally. 4. Preheat your oven to 350 °F (175 °C). 5. Place your prepared zucchini in a 7x11" or 9x13" cake pan lined with foil and sprayed with cooking spray. Drain the meat sauce slightly saving any liquid. Scoop 1/4 to 1/3 cup of the meat mixture. Pour any remaining meat and sauce around the zucchini in the pan. Top with cheese and cover with foil. 6. Bake at for 30 minutes. 7. Serve hot with sour cream, salsa, black olives, or other low carb choices.