Prep the oven and pan: Preheat the oven to 400°F (200°C). Lightly grease a large baking dish.

Prepare the zucchini boats: Trim the ends, slice each zucchini lengthwise, and use a spoon to scoop out the center seeds to create “boats,” leaving about 1/4-inch walls. Reserve some of the chopped scooped zucchini if you like extra veg in the filling.

Par-bake the zucchini: Arrange cut-side up in the baking dish. Brush with a little oil and season with salt and pepper. Bake for 8–10 minutes to soften slightly. Remove and set aside.

Make the filling: Heat oil in a large skillet over medium-high heat. Add onion and bell pepper; cook 3–4 minutes until softened. Stir in garlic for 30 seconds.

Brown the meat: Add the ground meat, breaking it up as it cooks. Season with salt, pepper, chili powder, cumin, smoked paprika, and oregano. Cook until no longer pink and lightly browned.

Add sauce and simmer: Stir in tomato paste (if using), 3/4 cup enchilada sauce, and any chopped zucchini you reserved. Simmer 2–3 minutes to meld flavors. Adjust seasoning to taste. The mixture should be saucy but not soupy.

Fill the boats: Spoon the filling evenly into each zucchini. Drizzle the remaining enchilada sauce over the tops for extra moisture.

Add cheese: Sprinkle shredded cheese generously over each boat.

Bake: Return to the oven and bake 12–15 minutes, until the zucchini is tender and the cheese is melted and bubbly. For browned spots, broil 1–2 minutes at the end, watching closely.

Finish and serve: Top with chopped cilantro and sliced jalapeño. Serve hot with lime wedges and a spoon of sour cream, if you like.