Stuffed Zucchini Tacos
6 medium zucchini
1 ¼ tablespoon avocado oil
1 ½ tsp minced garlic
2 lbs pounds grass-fed beef
1- 1 ½ taco seasoning mix packets
4-6 cilantro sprigs
1 ¾ cups Fiesta shredded cheese blend
¾ cup diced yellow tomatoes
½ cup fresh garden salsa
sour cream, green onions/chives
Preheat the oven to 400 degrees. Brown the grass-fed beef in a large skillet and add contents of taco seasoning packets. Midway through browning add ½ cup cheese and ½ cup salsa and 3-4 sprigs of cilantro. In a separate skillet add Avocado oil and place on medium heat. Wash Zucchinis and cut in half. Scoop out the inside of the zucchini with a spoon and chop it. Add the chopped zucchini and garlic to the skillet once the oil is hot. Cook on medium heat for about 5 minutes. After cooking beef and diced zucchini mix together in the skillet.
Place the zucchini shells into a glass baking dish (spray with cooking spray to prevent sticking). If you prefer a softer zucchini, place the dish in the oven and cook for about 10 minutes prior to filling. Scoop the cooked filling into the zucchini shells and bake for 15-20 minutes. Garnish with remaining cheese, cilantro, yellow tomatoes and optional toppings as desired.