2 medium zucchini
1 tablespoon olive oil
1 cup leftover taco filling I used,y leftover chipotle chicken Taco filling.
½ cup shredded cheddar cheese
Cut a ¼ inch thick slice off the top of each zucchini. Remove the flesh from both the top and bottom with a grapefruit spoon.
Chop the flesh and cook it in a small skillet with the oil. For about 5 minutes. Add the leftover taco filling. Mix well and let cool to room temperature. Add the cheese and fill the larger two pieces of zucchini. Place the thinner slice on top.
Place the zucchini boats in a shallow baking dish. Preheat the oven to 375 degrees F. Baked the zucchini boats for 45 minutes. Serve with a salad.