Slice zucchini in half lengthwise and scoop out the middle of the vegetable with a spoon leaving about 1/2 inch along the outside creating a “boat.” NOTE: If you prefer the zucchini to be soft when serving, bake the zucchini boat for 5 to 10 minutes prior to stuffing.
In a large skillet, add ground chuck and onion. Cook until the beef is browned and the onion is soft. Drain.
Return to skillet and add seasoning as well as 1 cup of the enchilada sauce. Bring to a boil and remove from heat.
Spoon the mixture into the zucchini boats, pressing down. Pile extra mixture on top until the boats are overflowing slightly. Add the remaining enchilada sauce over the top and add a layer of cheese.
Bake for 15 to 20 minutes until the cheese is melted and zucchini is tender.