Taco-Stuffed Zucchinis

Taco-Stuffed Zucchinis

By: Sammy Jones

Trying to lower carbohydrates however missingouton taco Tuesdays? You’re going to love these low-carb zucchini squash taco boats.

Ingredients

• 3 zucchini, cut in cutinhalf lengthways
• 250g lean beef mince
• ½ brown onion, diced
• 1 tsp garlic, minced
• 2 tsp taco flavoring
• 300g chunky salsa
• ½ cup mozzarella, shredded
• ½ cup tomatoes, sliced
• Coriander leaves, to garnish
• Salt & pepper, to taste

Method

• Preheat the oven to 200°C.
• Using a little spoon, eliminate the centre of each zucchini and set aside.
• Place zucchini aside, cut-side up.
• Place a frying pan over a medium-high heat and include the mince. Cook till browned and liquid hasactually vaporized.
• Add onions, garlic and taco spices and cook upuntil brown and aromatic.
• Add half the salsa and zucchini centre and stir well. Reduce the heat and cook for a evenmore 5 minutes. Add salt and pepper to taste.
• In an ovenproof baking meal, equally spread the staying salsa.
• Divide the taco mince uniformly inbetween the zucchini boats and leading with cheese. Place in the baking meal.
• Cover with foil and cook in the oven for 20-25 minutes.
• Top with tomatoes and coriander and serve.
• Tip: For additional texture and flavour, top with sour cream.