KETO TEX-MEX STUFFED ZUCCHINI BOATS

 Zucchini takes on the taco and delivers keto tastiness instead of crunch. This boat delivers more veggie goodness than the original, but with all of your fave Tex-Mex cargo. Anchors aweigh!

Servings: 1

Ingredients

·         ¼ lb ground beef or ground turkey

·         ½ tbsp olive oil or butter

·         ¼ tsp salt

·         ½ tbsp Tex-Mex seasoning

·         ¼ tsp salt

·         2 tbsp (1⁄10 oz.) finely chopped fresh cilantro (optional)

·         ½ (3½ oz.) zucchini

·        
¼ tbsp olive oil

·         ¼ cup (1 oz.) Pepper Jack cheese, shredded

Tex Mex Seasoning

·         1 tbsp chili powder

·         2 tsp paprika powder

·         2 tsp ground cumin

·         1 tsp garlic powder

·         1 tsp onion powder

·         ½ tsp chili flakes

·         ½ tsp dried oregano

·         ½ tsp ground black pepper

·         1 pinch ground cinnamon

Garnishing

·         1¾ oz. (1½ cups) lettuce

·         1 tbsp olive oil

·         1⁄8 tbsp red wine vinegar or white vinegar

 5%

·         salt and pepper

 

Instructions:

Tex Mex Seasoning:

—        Add all ingredients to a bowl and stir until thoroughly blended. Pour into a jar with a tight-fitting lid.

—        If you use whole seeds, grind in a grinder either in advance or when cooking.

—        Keep the spices in a dark, dry and cool/room temperature place. Small tin cans are great.

—        Make a big batch to last for 4–6 months; after this the spices will lose some flavor and color. They won't go bad, but will just be less powerful.

Zucchini Boat:

—        Preheat your oven to 400°F (200°C).

—        Split each zucchini in half, lengthwise, and remove the seeds. Sprinkle with salt and let sit for 10 minutes.

—        While the zucchini is sitting, brown the ground meat in olive oil in a frying pan. Add salt and Tex-Mex seasoning. Let it cook until most of the liquid has evaporated.

—        Blot off the drops of liquid with paper towels. Place the halves in a greased baking dish.

—        Mix a third of the cheese into the ground beef. Add finely-chopped cilantro (optional).

—        Divide the ground beef and cheese mixture evenly among the zucchini boats. Sprinkle the remaining cheese on top. Bake in the oven for 20 minutes or until the cheese begins to brown. Take the zucchini out and let it cool for five minutes.

—        Mix oil, vinegar, salt and pepper into a simple vinaigrette. Prepare the salad and serve alongside the zucchini boat.