Stuffed Zucchini Boats

I love tacos and I love zucchini - could there be a better dinner idea? I don't think so.

 This was the perfect combination of meat and veggies - and a lot healthier than some fried taco shells!

 If you have never been to skinnytaste.com (where I found this recipe) you should check it out. It is one of the best blogs I've seen and Gina's recipes are so delicious. She has wonderful pictures and nutritional facts with each recipe. Go check it out!
Ingredients:
4 medium zucchini, cut in half lengthwise
1 lb ground meat
1 tsp garlic powder
1 tsp cumin
1 tsp salt
1 tsp chili powder
1 tsp paprika
1/2 tsp oregano
1/2 of a small onion, minced
2-3 Tbsp bell pepper, minced
4 oz tomato sauce
1/4 cup water
cheese
light sour cream and scallions for topping (optional)
salsa (optional)

 Directions:
1) Set oven to 400, and bring a large pot of salted water to a boil. Using a small spoon, carve out the inside of the zucchini, leaving a small rim around the edges.
2)  Chop up the flesh and add 3/4 cup to the taco filling. Add the Zucchini to the boiling water and cook for 2 min. 
3) Brown the meat in a skillet. When it is cooked, add the spices, onion, bell pepper, reserved zucchini, tomato sauce and water. Stir together and simmer on low for about 20 min. 
4) Fill the boats evenly with the meat mixture, top with roughly 1 Tbsp of cheese. Cover with foil and bake for 35 minutes.  Top with  scallions and serve with sour cream and/or salsa.




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