Recipe: Zucchini Boats

I mentioned the large zucchini previously and this recipe got rid of the final two in one fell swoop.  The leftovers were fantastic, and depending on what you are serving with it (a salad or soup perhaps?) you could really get as many as 8 servings from it (half of each boat); and served alone you'd get 4 servings.  The filling for this could be cooked ahead and spooned into the boats before cooking.

You will need:
2 large zucchini, washed throughly
1 pound 93/7 ground beef (or chicken/turkey/etc)
1/2 onion, chopped
1 bell pepper, chopped
Handful of frozen corn
1/2 cup to full cup spagetti sauce
Shredded pepper-jack cheese, to taste
Salt
Pepper
Garlic Powder
Paprika

For the filling:
Salt, pepper, garlic powder, and paprika the ground beef and cook until all the pink is just gone (do not overcook).  Remove the meat to a paper towel covered plate to drain and wipe out grease from pan.  Sautee the onion, bell pepper, and frozen corn until the corn thaws (~5 minutes). Add some salt and pepper to the veggies.  Add the ground beef into the vegetables and top with the spaghetti sauce and stir to combine.  Remove from heat.

To make the boats:
Cut off the ends of the zucchini and carefully cut each in half.  With a spoon, scoop out the seeds and middle flesh of the zucchinis until you have a nice trench.  Try and leave a bit of an edge at the end of the zucchini to hold the filling.  Add some salt and pepper to the boats.  Spoon in the filling into the trenches.

To cook:
Heat the oven to 350 degrees.  Cook the boats on an aluminum lined cookie sheet for 30 minutes.  Add the shredded pepper jack to the top of the boats and cook for 5-7 more minutes or until cheese is bubbling.