Taco Stuffed Zucchini Boats
Servings: 4 servings
Ingredients
- 4 zucchini
- 1 teaspoon sea salt divided use
- 1 Tb coconut oil
- 1 medium onion diced
- 1 lb ground beef
- 15 oz diced tomatos 1 can
- 4 oz diced green chiles 1 can
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 Tb chili powder
- 1 teaspoon oregano
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon paprika
Instructions
- To begin, preheat your oven to 400 degrees.
- Line a baking sheet with parchment paper and set it aside for now.
- Cut the stem off of a zucchini and cut it in half the long way. Scoop out the seeds, hollowing it out into a boat shape. Try to make sure the zucchini is at least 1/2 inch thick all the way around to prevent tearing. Repeat this with all of the zucchini.
- Sprinkle the insides of the zucchini with 1/2 teaspoon of the sea salt. Place them cut side down on the lined baking sheet. Bake for 15-20 minutes, or until they are tender.
- Meanwhile, sauté the onion in the coconut oil until it just begins to soften. Add the ground beef, remaining 1/2 teaspoon of salt, and the black pepper. Cook these together, breaking up the meat with your cooking utensil. Cook until the beef is browned and cooked through.
- Add the remaining ingredients, stir. Bring everything to a boil, reduce the heat, cover, and simmer for 10 minutes.
- Take the zucchini from the oven, turn them over, and spoon the meat mixture into the center.
- Enjoy!
Notes
For non-paleo family members, feel free to sprinkle some shredded cheese on top.
See This Recipe:
https://cosmopolitancornbread.com/taco-stuffed-zucchini-boats/Nutrition
Serving: 1c | Calories: 421kcal | Carbohydrates: 17g | Protein: 35g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 809mg | Fiber: 5g | Sugar: 9g
