Zucchini Taco Boats
Ingredients
The filling
-
1
pound
grass-fed ground beef
-
1
cup
salsa
-
½
cup
chopped onion
-
2
tablespoons
taco seasoning
-
1
cup
cauliflower rice
-
2
cloves
chopped garlic
-
1
bell pepper
chopped
-
1
cup
chopped zucchini
-
salt and pepper
to taste
-
1
cup
shredded cheddar cheese
-
¼
cup
chopped cilantro (optional)
-
¼
cup
diced cherry tomatoes (optional)
The zucchini
The cooking fat
Instructions
- Preheat the oven to 350°F.
- Trim the ends of the zucchini and slice them in half lengthwise.
- Scoop out the center of the zucchini, leaving a ¼ inch wall.
- Reserve the zucchini meat and chop it roughly.
- Spread a thin layer of salsa in a baking dish and place the zucchini boats on top.
- In a skillet, heat olive oil and sauté the onion with a pinch of salt until translucent.
- Add the ground beef, season with salt, and break it into crumbles.
- Stir in the taco seasoning.
- Add the cauliflower rice, garlic, bell pepper, and chopped zucchini meat, seasoning with salt and pepper.
- Pour in the remaining salsa, mix well, and simmer for 5-10 minutes.
- Allow the mixture to cool slightly, then divide it among the zucchini halves.
- Sprinkle shredded cheddar cheese on top of each half.
- Cover with aluminum foil and bake for 25 minutes or until the cheese melts and zucchini is tender.
- Top with fresh tomatoes and cilantro before serving.
Nutrition Facts (estimated)
Servings
8
Calories
215
Total fat
13g
Total carbohydrates
9g
Total protein
17g
Sodium
420mg
Cholesterol
52mg
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