Directions:

1. Pre-heat the oven to 375°F and line a large baking sheet with a Silpat™ baking mat or piece of parchment paper. Set aside. 

2. Scoop out the seeds from the zucchini with a spoon and discard. Place the zucchini halves cut side up on the prepared baking sheet and brush with one tablespoon olive oil. Season with salt and black pepper, to taste, and place the baking sheet in the pre-heated oven for 10-15 minutes.

3. Prepare the seasoned dip by combining the sour cream, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper, in a medium bowl. Stir to combine and set aside.

4. Heat the remaining olive oil in a large skillet set over medium heat. Add the white onion and garlic and season with salt and black pepper, to taste. Sauté, stirring frequently, until the onion is translucent and develops a bit of color, approximately 4-5 minutes.

5. Add the ground beef and season with chili powder, ground cumin, and smoked paprika. Lightly season with salt and black pepper, as desired, and stir to combine.

6. Cook, breaking up the beef into small pieces with a spatula while stirring, until the beef is browned and cooked through, approximately 8-10 minutes. Remove from heat and carefully drain off any excess fat if necessary.
    

7. Remove the zucchini from the oven and fill with the seasoned beef. Top with half the shredded cheddar and return to the oven until the cheese is melted, approximately 5-10 minutes.

8. Meanwhile, add the diced avocado, tomatoes, red onion, red jalapeños, cilantro, and fresh lime juice to a medium bowl and season with salt and black pepper, to taste. Toss to combine and set aside.

9. Remove the baking sheet from the oven and transfer the stuffed zucchini halves to a large serving platter. Top with the diced avocado and tomato mixture and the remaining shredded cheddar cheese.

Serve immediately with the seasoned sour cream dip on the side. Offer lime wedges and additional cilantro, if desired. Enjoy!