Preheat oven to 375 degrees.
Trim the ends of the zucchini. Then cut the zucchini in half horizontally.
Scoop and remove the flesh from the center of the zucchini so that you can stuff the zucchini with ground beef. Be careful not to scoop out too much. The zucchini should resemble boat form.
You can choose to discard the zucchini flesh or add more veggies to you nachos! Chop up the removed zucchini flesh and set aside.
Place a skillet on medium-high heat. Add the garlic and onions. Cook for 1-2 minutes until fragrant.
Add the ground beef, reserved zucchini, taco seasoning, and salt and pepper to taste. Cook for 4-5 minutes until the ground beef is no longer pink.
Add 1/2 cup of shredded cheese to the ground beef. Stir and cook for 1-2 minutes until the cheese has melted.
Place the zucchini boats in a baking dish.
Load the ground beef mixture evenly into the zucchini boats.
Sprinkle 1 cup of shredded cheese on top and throughout.
Bake for 20 minutes (uncovered) until the zucchini softens and the cheese has melted.
Remove the boats from the oven and load them up with toppings: sour cream, black olives, avocado, jalapenos etc. Sprinkle cilantro throughout.