Preheat your oven to 400°F (200°C).
Split each zucchini in half, lengthwise, and remove the seeds.
Sprinkle with salt and let sit for 10 minutes.
While the zucchini is sitting, brown the ground meat in olive oil in a frying pan.
Add salt and Tex-Mex seasoning.
Let it cook until most of the liquid has evaporated.
Blot off the drops of liquid with paper towels.
Place the halves in a greased baking dish.
Mix a third of the cheese into the ground beef.
Add finely-chopped cilantro (optional).
Divide the ground beef and cheese mixture evenly among the zucchini boats.
Sprinkle the remaining cheese on top.
Bake in the oven for 20 minutes or until the cheese begins to brown.
Take the zucchini out and let it cool for five minutes.
Mix oil, vinegar, salt and pepper into a simple vinaigrette.
Prepare the salad and serve alongside the zucchini boat.