2 medium zucchinis approx. 10.6 ounces – each zucchini= 2 cups
½ cup of grape tomatoes diced
½ cup of diced peppers
2 tbsp of fresh cilantro
2 whole eggs – beaten
5 ounces of extra lean ground beef
1 tbsp of taco seasoning
Preheat oven to 375 degrees.
Line baking sheet with parchment paper. Slice zucchinis lengthwise in half, place cut side down on baking sheet and roast for 30 minutes.
While zucchini is roasting, place the extra lean ground beef in a skillet and scramble fry until well done. Close to the finish, sprinkle in 1 tbsp of taco seasoning, adding a little hot water and stir well until seasoning is well absorbed.
Remove from heat.
When zucchinis are done roasting scoop out the flesh leaving the shell intact. Add the flesh from 2 of the zucchini halves to the taco seasoned ground beef. You can discard or store the zucchini flesh of the other 2 halves.
Now add the 2 beaten eggs and cilantro to the seasoned ground beef. Mix well and fill the 4 zucchini boats (you can overfill).
Place back in the oven for 20-30 minutes.
Each zucchini boat contains 1.25 cups of vegetables and 2 oz of protein.
Taco Seasoning Recipe:
1 tbsp chili powder
½ tsp garlic powder
½ tsp onion powder
½ tsp cayenne powder
½ tsp oregano
1 tsp paprika
2 tsp cumin
1 tsp salt
Combine all ingredients well and store in an airtight glass jar or container.
If using ground turkey add 1 tsp of poultry seasoning to the spice recipe.