Stuffed Zucchini Boats with Spicy Ranch

Preheat the oven to 400ºF and set a wire rack in a sheet pan.

Use a teaspoon to carefully scoop out the flesh of the zucchinis to create boats. Chop the flesh and set aside.

Place the boats in a colander, liberally salt and allow to sit for 5 to 10 minutes to remove the excess moisture. Rinse and pat dry. Place the zucchini boats, cut side up, on the wire rack in the sheet pan and bake for 10 minutes.

While the zucchinis are baking, make the filling by melting the butter in a sauté pan over medium-high heat for 1 to 2 minutes. Add the reserved zucchini flesh and the mushrooms to the pan and sauté for 2 to 3 minutes. Place the sautéed vegetables in a medium bowl.

Add the ground sirloin, blue cheese, cilantro, oregano, cumin, optional cayenne pepper and salt to the bowl and mix to combine.

Remove the zucchini boats from the oven. Fill each boat with equal amounts of the sirloin mixture. Return the stuffed zucchinis to the oven and bake for 15 to 18 minutes or until the filling is cooked through.

While the stuffed zucchini boats are baking, cook the bacon in a sauté pan over medium heat until crispy. Chop the bacon and set aside.

Whisk to combine the ranch dressing and sriracha sauce and refrigerate until ready to use.

Remove the stuffed zucchini boats from the oven and garnish with the bacon and optional cherry tomatoes. Drizzle with the spicy ranch and serve.