Chili-Stuffed Zucchini Boats

1.Preheat your oven to 375°F (190°C).

2.Wash the zucchinis and slice each in half lengthwise. Using a spoon, carefully scoop out the seeds and some flesh to create hollow 'boats,' leaving about 1/4-inch thick walls. Reserve the scooped zucchini flesh for another use or discard.

3.Lightly salt the zucchini boats inside and place them on a baking sheet lined with parchment paper or lightly greased.

4.Heat olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until translucent and soft, about 5 minutes. Season with a pinch of salt and pepper.

5.In a mixing bowl, combine the sautéed onions with the leftover chili. Stir well to blend flavors.

6.Spoon the chili and onion mixture evenly into each zucchini boat, filling them generously.

7.Top each stuffed zucchini with shredded Chihuahua cheese, distributing it evenly to cover the filling.

8.Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted, bubbly, and lightly golden.

9.Remove from oven and let cool for 5 minutes. Garnish with chopped fresh cilantro or green onions if desired.

10.Serve warm, optionally with warm tortillas on the side for a complete meal.