PREP TIME: 5 MINS
COOK TIME: 25 MINS
TOTAL TIME: 30 MINS
SERVINGS: 8 BOATS

INGREDIENTS

4 zucchini squash
2 tablespoons avocado oil, divided
1/4 cup chopped onion (40 grams)
1/2 cup chopped yellow bell pepper (80 grams)
1 pound ground beef
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
3 cloves crushed garlic
Sea salt and black pepper to taste
1 cup mild cheddar cheese

DIRECTIONS

1. Preheat oven to 350° F (175° C)
2. Start by cutting your zucchini’s in half. Scoop out the inside and place zucchini boats into a casserole dish. Drizzle 1 tablespoon avocado oil.
3. Chop the leftover zucchini flesh and add it to a skillet over medium heat with the avocado oil. Add in the chopped onion and bell pepper. Cook for about 3 minutes.
4. Add the ground beef into the skillet with the vegetables. Add in the spices and fresh garlic. Cook until beef is browned.
5. Scoop the ground beef and vegetable mixture into the zucchini boats and bake for 20 minutes. Remove from the oven and sprinkle the cheese on top. Bake for another 5-10 minutes or until the zucchini boats are fork tender.
6. Garnish with fresh cilantro and serve.

NOTES

• Zucchini boats can be stored in a container in the fridge for up to three days.