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Taco Tuesday - little bit cleaner edition ๐Ÿ˜‰

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

  • Pre-heat oven to 350F.

  • Trim the top and bottom of zucchini off. Lay the zucchini flat and slice in half lengthwise. Repeat with all four zucchini.

  • 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.

  • 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.

  • 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.

  • Ina large non stick skillet, heat olive oil. Once the oil is hot, add in the onion along with a pinch of salt.

  • 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.

  • Next, add in cauliflower rice, garlic, bell pepper and zucchini 'meat'. Season with a little more salt and pepper and stir.

  • 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.

  • Divide the mixture evenly amongst all 8 zucchini boat halves and then sprinkle each half with shredded cheddar cheese.

  • Cover with aluminum foil and bake for 25 minutes or until the cheese has melted and the zucchini is tender.

  • Top with fresh tomatoes and cilantro and enjoy!



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