Bring a large pot of salted water to boil. Preheat oven to 400°.

Place 1/4 cup of salsa in the bottom of a large baking dish.

Using a small spoon or melon baller, scoop out middle of zucchini, leaving about 1/4 inch thick shell on each side.

Chop up scooped out zucchini and save 3/4 cup for taco filling. (Squeeze excess water with a paper towel.)

Drop zucchini halves in boiling water and boil for 1 minute. Remove.

Brown beef in a large skillet. When no longer pink, add spices and mix well.

Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.

Using a spoon fill the hollowed out zucchini boats with taco filling. Top each with a tablespoon of cheese.

Cover with foil and bake for 35 minutes or until cheese is melted and zucchini is cooked through. Top with scallions and cilantro and serve with salsa on the side