Preheat oven 400 degrees F.
Using a melon baller or small spoon, hallow the zucchini.
Chop up the zucchini flesh and drain excess water with a paper towel.
Set the zucchini flesh aside.
Brown the ground beef in a large skillet, breaking it up while it cooks.
Add the cumin, oregano, half the jalapeño, chili powder, onion, garlic, zucchini flesh, and ½ can of tomato.
Stir, cover, and cook for 10 minutes.
Meanwhile, in a casserole dish, add the other half of the tomato can, the remaining jalapeño, and cilantro.
Place the hallowed zucchini on top of the tomato mixture.
Put the casserole dish in the oven for 10 minutes.
Take out and using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about ⅓ cup in each, pressing firmly.
Top each zucchini with 1 tablespoon of shredded cheese.
Cover with foil and bake 25 minutes until cheese is melted and zucchini is cooked through.
Enjoy!