Stuffed Taco Zucchini

These are zucchini boats inspired by Mexican cuisine.

Ingredients:

4 large zucchini
450 g of ground beef
1 teaspoon ground hot pepper
1 teaspoon ground cumin
1 teaspoon of garlic powder
0.5 teaspoon of ground sweet pepper
0.5 teaspoon of oregano
0.5 teaspoon of table rock salt
0.25 teaspoon of freshly ground black pepper
recommended additions: sour cream, chopped onion leaves, chopped tomatoes, avocados (cut into thin slices), fresh coriander, lime juice

Directions:

1. Heat the oven to 190 degrees. Also heat a large skillet over medium heat; add ground beef; break it up with a spatula. Add the spices, stir and cook for 7-10 minutes.
2. Meanwhile, cut the zucchini in half lengthwise and scoop out the insides with a spoon.
3. Place the zucchini on a baking sheet lined with baking paper, and fill the inside with ground beef. Bake in the oven for 15-20 minutes (or until the top is browned and the courgettes are slightly soft).
4. Remove the stuffed zucchini from the oven and sprinkle with sour cream, sprinkle with chopped tomatoes, chopped onion leaves, a few slices of avocado and a little fresh coriander; squeeze the lime juice. Delicious!
Yield: 4 servings
Recipe: downshiftology.com