Paleo Taco Stuffed Zucchini

• Gluten free
• Paleo

• Meat

  • 1 lb Beef, grass fed

• Produce

  • 1 tsp Garlic powder
  • 1 Onion, large
  • 1/2 tsp Oregano
  • 1 can Tomatoes with green chilis, organic
  • 6 Zucchini, large

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tbsp Chili powder
  • 1 tsp Paprika, smoked
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1 tsp Cumin

Found on jaysbakingmecrazy.com

Description

Ingredients

• 1 tablespoon coconut oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 large onion, diced
• 1 pound grass-fed beef
• 1 can organic tomatoes with green chilis
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tablespoon chili powder
• ½ teaspoon oregano
• 1 teaspoon smoked paprika
• 6 large zucchini

Directions

• Preheat the oven to 400° and line a sheet tray with parchment paper.
• Cut off the stem of the zucchini, cut in half length-wise and scoop out the center with a spoon.
• Salt and place cut side down on the parchment paper. Bake for 15-20 minutes or until tender. This is also personally preference on how soft you like your zucchini.
• While that is cooking, in a large pan, sauté onion, salt, and pepper in coconut oil over medium heat until it starts to soften- about 5 minutes.
• Add the beef and cook until brown. It does not need to be fully cooked as it will continue to cook with the other ingredients.
• Add in the tomatoes, cumin, garlic powder, chili powder, oregano, and smoked paprika.
• Mix well and cook on medium heat until beef is fully cooked.
• Turn down and simmer until the zucchini is cooked.
• Take the zucchini out of the oven, flip over, and fill with the meat mixture.