Preheat your oven to 375°F (190°C).

Cut the zucchinis in half lengthwise. Using a spoon or melon baller, hollow out the center of each zucchini half, creating a boat-like cavity. Reserve the scooped-out zucchini flesh for another use or add it to the filling.

In a skillet over medium heat, cook the ground beef until browned and cooked through. Drain any excess fat. Add the taco seasoning and stir to coat the meat evenly.

Pour 1/4 cup green chile sauce in the bottom of casserole dish to prevent zucchini from sticking to bottom of pan.

Stir in additional green chile enchilada sauce and let the mixture simmer for a few minutes to combine the flavors.

Fill each zucchini boat with the taco meat mixture, dividing it evenly among the boats.

Sprinkle shredded cheddar cheese over the top of each zucchini boat, covering the meat mixture.

Place the stuffed zucchini boats on a baking sheet or in a baking dish. Transfer them to the preheated oven.

Bake for approximately 20-25 minutes, or until the zucchini is tender and the cheese is melted and slightly golden.

Once cooked, remove the zucchini boats from the oven. Garnish with sliced jalapenos and any other desired toppings, such as sour cream, diced tomatoes, or chopped cilantro.

Serve the Taco Stuffed Zucchini Boats hot as a main dish. Enjoy!