Paleo mexican stuffed zucchini boats

1. Preheat the oven to 400F.
Cut each zucchini lengthwise down the middle, to make 2 halves from each.
Take an apple corer and remove the inside, but be careful not to cut into the dark green. Leave about ⅛ inch on sides and bottom. This will be your “boat”.
Take the zucchini pulp and chop semi fine.
Heat 1 tablespoon oil on medium until hot.
Add the onion and cook until semi-glossy then add the zucchini pulp and saute for 1 minute. You may add some tabasco at this point if you like spicy or hot.
Transfer to a deep bowl.
Add 1 tablespoon of oil to the same pan and heat oil on medium.
Add ground meat and cook until done.
Add to bowl with onions.
Drain all but 1 tablespoon of the juices and oils and sauté Canadian bacon in same pan until slightly browned.
Remove bacon to cutting board - slice into small slices.
Add to same bowl.
Add Salsa Verde, cilantro, chili powder, Tabasco and salt and pepper to taste.
You may add shredded cheese at this point if you desire.
Mix all ingredients.
Stuff the boats with the mixture and pile them nice and high, then stack them close to one another in a baking dish so they stand upright.
Cover with tin foil.
Bake for 30 minutes.
Remove and let sit still while covered for 5 minutes.
If you have extra meat mixture, you may heat the leftover meat as well in the oven.
You may serve a little extra protein on the side of each boat with a garnish of cilantro and a touch of hot sauce.
Enjoy!