Makes 4 Servings

INGREDIENTS

4 large zucchini

TACO-SEASONED GROUND BEEF

1 lb ground beef

1 tbsp chili powder

1 tsp ground cumin

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp oregano

1/2 tsp salt

1/4 tsp black pepper

TOPPINGS

Plain Greek Yogurt (replaces sour cream)

3 Spring Onions, finely sliced

3 Roma Tomatoes, diced

2 Avocados, thinly sliced

1 Bunch Fresh Cilantro

INSTRUCTIONS

Preheat the oven to 350 degrees.

Heat a large skillet on medium heat and add the ground beef. Add the spices, stir to combine and cook for 7-10 minutes or until browned.

While the ground beef is cooking, slice the zucchini in half lengthwise and use a spoon to scoop out a boat for ingredients in center.

Place the zucchini on a baking tray and fill with the ground beef. Cook for 20-25 minutes, or until the tops are browned.

Remove from the oven and top with a sprinkle of green onions and tomatoes, a few slices of avocado and some fresh cilantro and plain greek yogurt to taste. Serve immediately.

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