Zucchini Taco Boats

🧂 Ingredients

• 4 medium zucchini
• 1 cup salsa
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 pound grass-fed ground beef
• 2 tablespoons taco seasoning
• 1 cup cauliflower rice,

  (I buy mine pre-riced)
• 2 cloves chopped garlic
• 1 bell pepper,

  chopped
• 1 cup chopped zucchini,

  reserved
• salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1/4 cup chopped cilantro,

  optional
• 1/4 cup diced cherry tomatoes

  optional

Instructions

• 1 Pre-heat oven to 350F.
• 2 Trim the top and bottom of zucchini off. Lay the zucchini flat and slice in half
  lengthwise. Repeat with all four zucchini.
• 3 Using a spoon, scoop the center of the zucchini out leaving 1/4 inch wall around
  the bottom and sides of the zucchini. Repeat with each zucchini halve.
• 4 Reserve 1 cup of the zucchini meat from the center of the zucchini and give it a
  rough chop. We will use this in the filling.
• 5 Add a thin layer of salsa to the bottom of a baking and lay the zucchini boats
  on top. You may need two dishes to fit all of the zucchini.
• 6 Ina large non stick skillet, heat olive oil. Once the oil is hot, add in the
  onion along with a pinch of salt.
• 7 Once the onion is translucent, push to the side and add in ground beef. Season
  with salt and break up into crumbles. Add taco seasoning and stir to coat.
• 8 Next, add in cauliflower rice, garlic, bell pepper and zucchini 'meat'. Season
  with a little more salt and pepper and stir.
• 9 Pour in remaining salsa, stir everything together, and simmer for 5-10 minutes.
  Turn off the heat and allow to cool until it's easy to handle.
• 10 Divide the mixture evenly amongst all 8 zucchini boat halves and then sprinkle
  each half with shredded cheddar cheese.
• 11 Cover with aluminum foil and bake for 25 minutes or until the cheese has melted
  and the zucchini is tender.
• 12 Top with fresh tomatoes and cilantro and enjoy!

Nutrition Info