Preheat oven to 350°F.

First clean the zucchini by cutting in two length-wise. Using a melon baller or a spoon, clean out the zucchini so that there is about a ⅛ inch thickness to the skin left.

Spray both sides of zucchini with cooking spray or use olive oil and place on a baking sheet.

In the meantime heat up a large skillet to medium high heat. Add a tablespoon of olive oil and the minced onions. Saute for a few minute and add the ground beef and spices.

When mixture is almost completely done turn off the heat and let cool a few minutes.

Spoon the meat mixture into the zucchini halves.

Top with tomato sauce. I use a can of tomato paste mixed with a can of water because that is what my grandmother used to do. It has a sweeter taste and I like that but you can just use a can of regular tomato sauce if you prefer.

Place in a 350°F oven and cook for 25-30 minutes. Check that you can put a fork through the zucchini then you know they are done.

Eat as is for a low carb dinner or serve with rice on the side.

**Note: This recipe is for 4 medium sized zucchini. I have recently used 1 huge zucchini and stuffed both halves which is shown in many of the new pictures as I'm updating this post. Please note that I think it tastes better with the 4 medium zucchinis but if you only have a huge one, that will work too. In that case you will want to bake the cleaned out zucchini instead of broiling and this might take up to 20 minutes. Then stuff it and follow the rest of the directions.