pound lean ground beef (90%/10%, grass-fed if possible)
cup diced onion
clove garlic, grated
teaspoon chili powder
teaspoon ground cumin
teaspoon oregano, rubbed between the palms of your hands
Kosher salt and fresh ground black pepper to taste
ounce can diced green chiles
cups cauliflower rice (frozen is a great time saver)
cup salsa, divided
cup shredded colby jack cheese, cheddar or pepper jack are also good
cup chopped tomatoes
Cilantro for garnish
Preheat oven to 400°F.
Place 1/4 cup of salsa in the bottom of a large baking dish.
Use a small spoon or metal 1/2 teaspoon measuring spoon to hollow out the center of the zucchini halves then place them cut side up in the prepared baking dish. Leave approximately 1/4-inch thick shell on each half.
Heat a large skillet over medium-high heat and spray with cooking oil. Add in the onion and cook for approximately 2 minutes.
Add the ground beef to the skillet and break it up into small crumbles as it cooks. Cook until the beef is no longer pink then add in the garlic, spices, green chiles, cauliflower rice and remaining 1/2 cup of salsa. Taste for seasoning.
Mix everything together until combined and cook until heated through, about 3-5 minutes.
Divide the taco filling equally into the hollowed zucchini boats pressing it in firmly.
Top with shredded cheese then cover with foil and bake 25-35 minutes or until cheese is melted and zucchini is cooked through.
Top with cilantro and serve with extra salsa on the side.