Mexican

Taco Zucchini Boats

Serves 4

Ingredients

• 4 zucchinis
• 1 lb. lean ground beef
• 1 packet taco seasoning
• 1 jar salsa
• Optional toppings: Mexican cheese, salsa, pico de gallo, guacamole, and cilantro

Directions

1. Preheat oven to 400 degrees. Add salsa evenly to bottom of lasagna pan.
2. Slice each zucchini lengthwise and scoop out the flesh in the middle. Boil water in pot and cook zucchini in water for one minute. Set aside.
3. Sauté ground beef in large skillet pan until cooked. Drain excess grease. Return pan to heat and add taco seasoning.
4. Scoop taco meat evenly into zucchini boats. Sprinkle with cheese if desired.
5. Place each zucchini boat into lasagna pan that is coated in salsa and cover pan with foil.
6. Cook in oven for 30 minutes.
7. Remove from oven and garnish with additional toppings.