Taco Stuffed Zucchini

• Gluten free

• Meat

  • 1 lb Ground beef

• Produce

  • 1 Cilantro
  • 1 Garlic
  • 1 Jalapeno
  • 1/4 Onion
  • 1 tsp Oregano, ground
  • 1 can Tomatoes
  • 4 Zucchini

• Baking & Spices

  • 1 tsp Chili powder

• Nuts & Seeds

  • 2 tbsp Cumin, ground

• Dairy

  • 1 cup Cheddar cheese

Found on inmamamaggieskitchen.com

Description

Ingredients

• 4 zucchini, cut length-wise
• 1 lb ground beef
• 2 tablespoons ground cumin
• 1 teaspoon ground oregano
• 1 jalapeño, finely diced - divided
• 1 teaspoon chili powder
• ¼ onion, diced
• 1 garlic, minced
• 1 can diced tomatoes
• cilantro, chopped
• 1 cup cheddar cheese

Directions

• Preheat oven 400 degrees F.
• Using a melon baller or small spoon, hallow the zucchini.
• Chop up the zucchini flesh and drain excess water with a paper towel.
• Set the zucchini flesh aside.
• Brown the ground beef in a large skillet, breaking it up while it cooks.
• Add the cumin, oregano, half the jalapeño, chili powder, onion, garlic, zucchini flesh, and ½ can of tomato.
• Stir, cover, and cook for 10 minutes.
• Meanwhile, in a casserole dish, add the other half of the tomato can, the remaining jalapeño, and cilantro.
• Place the hallowed zucchini on top of the tomato mixture.
• Put the casserole dish in the oven for 10 minutes.
• Take out and using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about ⅓ cup in each, pressing firmly.
• Top each zucchini with 1 tablespoon of shredded cheese.
• Cover with foil and bake 25 minutes until cheese is melted and zucchini is cooked through.
• Enjoy!