Preheat oven to 375°F (190°C).

Slice zucchini in half lengthwise and use a spoon to scoop out the insides and discard them. Place the zucchini on a baking tray and bake for 15 minutes.

While the zucchini is baking, heat a large skillet on medium heat and add the ground beef and break apart with a spoon. Once it starts to brown, add in the taco mix and a splash of water. Stir to combine and cook until the beef is fully browned.

Remove the zucchini from the oven and spoon the beef mixture into the zucchini and bake for an additional 5-10 minutes.

Top with avocado and tomato and serve.

In a small bowl, mix together the olive oil, red wine vinegar, Italian seasoning, and some salt/pepper. Set dressing aside.

Add all remaining ingredients to a large bowl, pour the dressing over salad, toss, and serve.