Taco Stuffed Zucchini Boat - to try

 

 Taco Stuffed Zucchini Boats

 

PREP TIME15 minutes

COOK TIME40 minutes

TOTAL TIME55 minutes

Ingredients

• 3 medium zucchini, cut in half lengthwise
• 1/2 pound lean (90%/10%) grass-fed ground beef (or turkey)
• 1/3 cup diced onion
• 1 clove garlic, pressed
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/4 teaspoon oregano, rubbed between the palms of your hands
• Himalayan salt to taste
• 2 cups cauliflower rice
• 3/4 cup salsa, divided
• 1/2 cup shredded A2 cheese, opt.
• 1/2 cup chopped tomatoes
• Cilantro for garnish

Instructions

1. Preheat oven to 400°F.
2. Place 1/4 cup of salsa in the bottom of a large baking dish.
3. Cut zucchini in half lengthwise.  With a small spoon, scoop out the pulp to make a trough, leaving 1/4" on sides.  Cut a small slice off the bottom of the zucchini to allow them to sit straight when cooking.  Place them, cut side up, in prepared baking dish. 
4. Heat a large skillet over medium-high heat and spray with avocado oil. Add onion and cook for approximately 2 minutes.
5. Add ground beef to skillet and cook until no longer pink, breaking it up as it cooks. Add garlic, spices, cauliflower rice, and remaining 1/2 cup salsa. Adjust seasonings.
6. Mix everything together until combined and cook until heated through, about 3-5 minutes.
7. Divide the taco filling equally into the hollowed zucchini boats pressing it in firmly.
8. Top with shredded cheese, if using (sub nooch?), then cover with parchment paper topped with foil.
9. Bake 25-35 minutes until zucchini is cooked through.
10. Top with cilantro and serve with extra salsa on the side.

 https://reciperunner.com/cheesy-taco-stuffed-zucchini-boats/

Nutrition Information:

 

YIELD:

 3
Amount Per Serving: CALORIES: 360TOTAL FAT: 17gSATURATED FAT: 7gTRANS FAT: 0gUNSATURATED FAT: 7gCHOLESTEROL: 86mgSODIUM: 895mgCARBOHYDRATES: 23gFIBER: 7gSUGAR: 12gPROTEIN: 33g