I am generally not a huge fan of really large zucchini, but there were no small ones at the produce market, today. I grabbed one, thinking I would stuff it for dinner when we got home.

A few weeks ago I had picked up a family pack of ground beef – six pounds worth. I repackaged it and froze it – and it’s now taking up valuable real estate in the freezer. Time to use it!

My first thought was zucchini/Mediterranean, but I thought something more south of the border might be fun.

I mixed onions, a can of diced green peppers, Mexican oregano, a pinch of cumin, a hot pepper from the yard, garlic powder, and salt and pepper into the ground beef. Then I added a splash of tequila – just because.

I mixed everything up, hollowed out the zucchini, and stuffed it in – adding chunks of cotija queso as I went along.

It went into a 375°F oven – uncovered – for 35 minutes.

Fun flavors. It could have used some salsa on top, but I didn’t think of it until we were eating. The story of my life…

Even so, it worked. Quick, easy, and something different.