Meal of the week ‘Zucchini Taco Boats’

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Ingredients :

2 large organic zucchinis, sliced in half down the middle

1 lb. ground grass-fed beef, turkey or sausage

1 tbsp extra-virgin olive oil

2 large organic carrots, chopped

1 white onion, chopped

1 clove garlic, crushed

Sea Salt or Himalayan sea salt, to taste

1 tsp garlic powder

1/2 tsp cayenne (if you want a kick)

Cracked black pepper, to taste

1 small bunch fresh basil

 

 

Directions:

  1. Preheat oven to 375
  2. Clean and cut zucchinis in half down the middle so you have two boats
  3. Using a spoon or a melon baller, scoop out the center (you don’t want it too too thin)
  4. Place zucchini on a baking sheet and place in the oven for 10 minutes while preparing your filling
  5. In a large pan heat oil and garlic
  6. Add in onions, carrots, (add in mushrooms if using them); cook for 5 minutes or until veggies are cooked down and soft
  7. Add in meat and cook until brown
  8. Add , garlic, cayenne, basil sea salt, and pepper- mix well to combine (if adding spinach, add it here)
  9. Let the flavors cook together for an additional 5 minutes, taste and adjust spices as desired
  10. Remove zucchini from the oven and spoon mixture into each boat
  11. Place back into the oven for 15 minutes, or until zucchini is cooked to your liking
  12. Optional: Cover each boat filling with parmesan cheese
  13. Optional: Top with Salsa

Recipe courtesy of mWell Solutions.   Contact lauren@mwellsoltuions.com

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