Taco Stuffed Zucchini Boats Recipes

TACO STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 350˚F.
• Cut each zucchini lengthwise and scoop out the seeds using a melon baller. Place them on a baking sheet cut side up.
• Pile 1/4 cup meat inside the trough of each zucchini and top with 2 tbsp cheese.
• Bake for 30-40 minutes or until the zucchini becomes fork tender. If you prefer you can cook uncovered for half the time and loosely cover with foil at the end for the remaining time.
• Once they are done baking, dollop with a tablespoon of sour cream and sprinkle with fresh cilantro. Enjoy!

CHEESY TACO STUFFED ZUCCHINI BOATS

Steps:

• 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 the chopped tomatoes, cilantro and serve with extra salsa on the side.

TACO STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees. Trim the ends off zucchini. Cut zucchini in half lengthwise and scoop out pulp, leaving 1/2-in. shells. Line up the zucchini in a 9x13 inch baking dish. Chop the pulp up and set aside.
• In a medium sized skillet add ground beef until no longer pink. Drain the excess grease. Add the reserved zucchini pulp and the chili powder, garlic powder, garlic powder, onion powder, dried oregano, paprika, cumin and salt and pepper to the ground beef. Add the tomato sauce and water and combine.
• Fill the zucchini boats evenly with the taco mixture. Top with shredded cheddar cheese. Bake uncovered for about 20 minutes or until zucchini is tender. Remove from oven and top with favorite toppings.

CHEF JOHN'S TACO-STUFFED ZUCCHINI BOATS

Steps:

• Combine olive oil, onion, and ground beef in a skillet over high heat. Cook, stirring, until onion turns translucent and the beef is browned and broken up into very small pieces, about 5 minutes. Add garlic and jalapeno pepper and stir for 2 minutes. Stir in 1 teaspoon salt, chili powder, paprika, cayenne, cumin, dried oregano, cornmeal, and black pepper. Cook for 1 minute more.
• Stir in tomato sauce and water and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, until the mixture thickens to your desired texture, 5 to 10 minutes. Remove from heat and set aside to cool.
• Use a teaspoon or melon baller to scoop out about half the center of each zucchini to create a "boat." Sprinkle generously with remaining kosher salt and let sit, 15 to 20 minutes.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone liner.
• Use a paper towel to blot any moisture that the salt draws out of the zucchini. Place boats on the prepared baking sheet and fill each one with as much taco meat mixture as will fit. Top evenly with pepper Jack cheese.
• Bake in the preheated oven until the cheese is browned and the zucchini is just barely tender, about 20 minutes. Test for doneness with a sharp knife. Serve immediately.

STUFFED ZUCCHINI BOATS (+ 2 VARIATIONS)

Steps:

• Preheat oven to 400.
• Slice zucchini in half vertically and scoop out the middles to create a boat without going too deep.
• ~Taco Version~
• Heat olive oil in a skillet. Add garlic and sauté one minute.
• Add ground turkey to skillet and crumble, cooking until browned.
• Mix in seasoning and salsa and remove from heat.
• Divide turkey mixture into zucchini boats and top with cheese.
• Bake in preheated oven on a baking sheet for 20-25 minutes.
• ~Pizza Version~
• Drizzle olive oil over prepared zucchini on a baking sheet. Sprinkle with salt and pepper.
• Spoon tomato sauce into zucchini boars and sprinkle with cheese.
• Sprinkle basil and oregano and additional toppings if using.
• Bake in preheated oven on a baking sheet for 20-25 minutes.

TACO STUFFED ZUCCHINI BOATS

Steps:

• Bring a large pot of salted water to boil. Preheat oven to 400 degrees. Place 1/4 cup of the salsa in the bottom of a large baking dish.
• Using a melon baller or a small spoon, hollow out the center of the zucchini halves. Leave about 1/4-inch thick shell on each half. Dice the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling. Use a paper towel to squeeze out the excess water. Discard the remaining scooped out zucchini or save to use in another recipe. Drop zucchini halves in boiling water and cook 1 to 2 minutes. Remove from water and set aside.
• Brown and stir ground beef in a large skillet until crumbled. When no longer pink, add the taco seasoning and mix well. Add the onion, reserved zucchini, bell pepper, tomato sauce and water. Stir and cover, simmering on low for about 20 minutes.
• Use a spoon to fill the hollowed zucchini boats with the taco meat. Divide the meat equally between the zucchini boats, about 1/3 cup in each. Press meat down firmly into the boats. Top each with about 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through. Serve with salsa on the side.

TACO-STUFFED ZUCCHINI BOATS

Steps:

• Make the taco filling: Heat two tablespoons of olive oil in a medium skillet over medium heat. Add the ground beef and cook until browned, 5 to 6 minutes. Add the diced red onion and jalapeño, along with all spices, and cook for about 5 more minutes. Remove the taco filling from the heat and let it cool slightly. If there seems to be a lot of liquid in the mixture, drain it on paper towels before using. You could make this filling a day or two in advance; refrigerate until needed.
• Prep the zucchini for stuffing: Preheat a gas or charcoal grill to medium heat (350°F to 400°F). Cut the zucchini in half lengthwise and brush the cut sides with two tablespoons of the olive oil. Place the zucchini on the grill, cut side down, and grill for 5 to 6 minutes. Remove from the grill. Once the zucchini are cooled slightly, use a spoon to scoop out the centers of the zucchini, leaving enough around the edges so they aren't flimsy.
• Stuff and grill the zucchini: Use a slotted spoon to divide the taco filling between the zucchini halves, stuffing them full. Then crumble the queso fresco over each stuffed zucchini half. Return zucchini to the grill, placed upright like a boat, and cook for another 6 to 7 minutes, until the zucchini is tender when pierced and the cheese is bubbling and melted.
• Garnish and serve: Remove the zucchini from the grill and garnish with a drizzle of sour cream, diced bell pepper, and diced scallion. Serve while warm. Leftovers keep fine for a few days and can be reheated in a 350°F oven until warmed through, or, if you're in a rush, microwaved for one minute on high.

TACO-STUFFED ZUCCHINI

Steps:

• Cut each zucchini in half lengthwise. Cut a thin slice off the bottoms so that each half sits flat. Scoop out the pulp, leaving a 1/4-inch shell. Chop the pulp.
• Heat oil in a large skillet over medium-high heat. Add beef, tomato, scallions, chili powder, cumin, 1/2 teaspoon salt and garlic powder. Cook, breaking the beef into small pieces, until no longer pink, 5 to 6 minutes. Stir in the chopped pulp.
• Meanwhile, place the prepared zucchini halves in a microwave-safe dish; sprinkle with the remaining 1/4 teaspoon salt and pepper. Cover and microwave on High until tender-crisp, 2 to 3 minutes. Uncover.
• Position rack in the upper third of the oven. Preheat broiler to high. Place the zucchini halves on a baking sheet. Divide the beef filling among the zucchini halves and sprinkle each half with 2 tablespoons cheese. Broil until the cheese is melted, about 2 minutes. Serve with lettuce, avocado and pico de gallo, if desired.

TACO STUFFED ZUCCHINI BOATS

Steps:

• To begin, preheat your oven to 400 degrees.
• Line a baking sheet with parchment paper, and set it aside for now.
• Cut the stem off of a zucchini and cut it in half the long way. Scoop out the seeds, hollowing it out into a boat shape. Try to make sure the zucchini is at least 1/2 inch thick all the way around to prevent tearing. Repeat this with all of the zucchini.
• Sprinkle the insides of the zucchini with 1/2 teaspoon of the sea salt. Place them cut side down on the lined baking sheet. Bake for 15-20 minutes or until they are tender.
• Meanwhile, saute the onion in the coconut oil until it just begins to soften. Add the ground beef, remaining 1/2 teaspoon of salt and the black pepper. Cook these together, breaking up the meat with your cooking utensil. Cook until the beef is browned and cooked through.
• Add the remaining ingredients, stir. Bring everything to a boil, reduce the heat, cover and simmer for 10 minutes.
• Take the zucchini from the oven, turn them over and spoon the meat mixture into the center.
• Enjoy!

ZUCCHINI TACO BOATS

Steps:

• Pre-heat oven to 350F.
• Trim the top and bottom of zucchini off. Lay the zucchini flat and slice in half lengthwise. Repeat with all four zucchini.
• Using a spoon, scoop the center of the zucchini out leaving 1/4 inch wall around the bottom and sides of the zucchini. Repeat with each zucchini halve.
• Reserve 1 cup of the zucchini meat from the center of the zucchini and give it a rough chop. We will use this in the filling.
• Add a thin layer of salsa to the bottom of a baking and lay the zucchini boats on top. You may need two dishes to fit all of the zucchini.
• Ina large non stick skillet, heat olive oil. Once the oil is hot, add in the onion along with a pinch of salt.
• Once the onion is translucent, push to the side and add in ground beef. Season with salt and break up into crumbles. Add taco seasoning and stir to coat.
• Next, add in cauliflower rice, garlic, bell pepper and zucchini 'meat'. Season with a little more salt and pepper and stir.
• Pour in remaining salsa, stir everything together, and simmer for 5-10 minutes. Turn off the heat and allow to cool until it's easy to handle.
• Divide the mixture evenly amongst all 8 zucchini boat halves and then sprinkle each half with shredded cheddar cheese.
• Cover with aluminum foil and bake for 25 minutes or until the cheese has melted and the zucchini is tender.
• Top with fresh tomatoes and cilantro and enjoy!

STUFFED TACO PEPPERS WITH CILANTRO LIME CREMA

Steps:

• Preheat the oven to 400°. In a large skillet, brown ground beef for 5 minutes on high heat, stirring often.
• While beef browns, wash, core, and half peppers. Dry and rub with a little olive oil. Place on a baking sheet and cook for 5 minutes.
• To the beef, add the taco seasoning and ⅔ cup water. Simmer for 8 minutes.
• Add the salsa, mix, and remove from heat.
• To the peppers, add a small amount of cheddar cheese, then beef and salsa stuffing. Top each pepper with the remaining cheese and cook 5 more minutes, until cheese has melted.
• Meanwhile, mix the sour cream cream, cilantro, water, and lime juice until smooth. Add water if you'd like the crema creamier.
• Serve peppers over rice and lettuce, drizzled with cilantro lime crema.

TACO STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 375°F (190°C). Heat a large skillet on medium heat and add the ground beef. Use your spatula to break up the beef. Add the spices, stir to combine, and cook for 7 to 10 minutes or until browned.
• While the ground beef is cooking, slice the zucchini in half lengthwise and use a spoon to scoop out the insides.
• Place the zucchini on a parchment-lined baking tray and fill with the ground beef. Cook for 15 to 20 minutes in the oven, or until the tops are browned and the zucchini is slightly softened.
• Remove the stuffed zucchini from the oven and drizzle with sour cream, a sprinkle of diced tomatoes and green onions, a few slices of avocado,some fresh cilantro, and a squeeze of lime juice.

TACO STUFFED ZUCCHINI BOATS

Steps:

• Bring a large pot of salted water to boil. Preheat oven to 400°F.
• Place 1/4 cup of salsa in the bottom of a large baking dish.
• Using a small spoon or melon baller, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half.
• Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the taco filling, (squeeze excess water with a paper towel) discarding the rest or save to use in another recipe.
• Drop zucchini halves in boiling water and cook 1 minute. Remove from water.
• Brown turkey in a large skillet, breaking up while it cooks. When no longer pink add the spices and mix well.
• Add the onion, bell pepper, reserved zucchini, tomato sauce and water. Stir and cover, simmer on low for about 20 minutes.
• Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly.
• Top each with 1 tablespoon of shredded cheese. Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.
• Top with scallions and serve with salsa on the side.

TACO STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Trim the ends off each zucchini. Cut the zucchini in half lengthwise. Use a spoon to scoop out the a portion of the zucchini "seeds" and flesh making room for the stuffing (see photo in post). Save the scooped out zucchini flesh, do not throw it away!.
• Brush the cut side of each zucchini with olive oil and sprinkle with salt. Place cut side down in a baking dish (you may need to use more than one depending on how big your zucchinis are). Bake for 10 minutes or 15 minutes if you want them to be more tender. Remove the zucchini and allow them to cool enough to handle. Reduce the heat to 350 degrees Fahrenheit.
• While the zucchini is in the oven allow a large skillet to heat over medium heat. Place the reserved zucchini meat into a clean tea towel or cheese cloth and squeeze out as much liquid as you can. Give it a rough chop and set aside. Add the remaining tablespoon of olive oil to the hot pan add the ground turkey. Crumble the ground turkey and cook until it's mostly browned (about 3 minutes). Add in the onion and zucchini meat cook another 3 minutes or until the onion is tender. Add the taco seasoning (and salt if not already in seasoning), and cook for another minute until spices are fragrant. NOTE: if taco seasoning instructions say to add water than add water at this time. If using homemade taco seasoning (see notes) mix 2 teaspoons water with 2 teaspoons corn starch and add slurry to ground turkey - allow to thicken for 1 minute. Add the olives, corn, and salsa. Cook until heated through, about 2 minutes. Turn off heat and set aside.
• Use a spoon to stuff each zucchini boat, you will have leftover filling (see notes). Top with shredded cheese and cover the baking dishes with foil.
• Bake at 350 degrees for 20 minutes or until the filling is hot and the cheese has melted.
• Top with any or all desired toppings listed above and serve. Store leftovers in the fridge for up to 1 week. They reheat nicely in the microwave or oven.

TACO STUFFED ZUCCHINI BOATS

Steps:

• Brown and chop the meat in a large skillet set to medium-high heat.
• Turn the heat to low and stir in the taco seasoning, salsa, onion, bell pepper and black beans; simmer for about 20 minutes. Do a taste test to see if you'd like to add any garlic powder, salt, pepper or spice to the mixture.
• Preheat your oven to 400 degrees. Meanwhile, cut the zucchinis in half length-wise and use a melon baller or small spoon to scoop out the flesh to create boats; place the boats in a large foil lined or greased baking dish and sprinkle with a little salt and garlic.
• Scoop the taco mixture into your boats. Press it down firmly to fit as much of the stuffing inside of the boats as possible.
• Top each boat with a generous amount of shredded cheese and cover your dish with foil. Bake for 25-35 minutes or until the zucchini is cooked through. Remove the foil for the last 5 minutes of baking.
• Serve as is or with sour cream, salsa, diced tomatoes, avocado, cilantro, rice or anything else you'd like!

TACO ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees.
• Using a spoon, scoop centers from zucchini while leaving a little over 1/4-inch rim to create boats.
• Place zucchini in two baking dishes (I used one large and one medium), brush lightly with 1 Tbsp of the olive oil and season lightly with salt.
• Roast in preheated oven until nearly tender, about 18 - 22 minutes.
• Meanwhile, heat olive oil in a 12-inch non-stick skillet over medium-high heat, add onion and saute 2 minutes.
• Add ground turkey and garlic season with salt and pepper and cook, tossing and breaking up occasionally until just cooked through.
• Add in chili powder and cumin and cook and toss 20 seconds.
• Stir in chicken broth, tomato sauce and black beans and bring to a simmer then reduce heat to medium-low and let simmer until sauce has reduced, about 5 minutes.
• Spoon in 2 Tbsp cilantro and the lime juice.
• Spoon turkey taco filling into roasted zucchini, sprinkle top with cheese then return to oven and and bake until cheese is melted and zucchini are tender, about 5 minutes longer.
• Sprinkle with tomatoes and remaining 1 Tbsp cilantro then serve immediately.
• Recipe source: Cooking Classy

EASY TACO STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees.
• Cut zucchinis in half lengthwise, use a tablespoon to scoop out the seedy centers and discard. Place zucchinis side by side, cut side up, on a baking sheet or in a casserole dish.
• In a large skillet brown the ground beef, stirring frequently, for 5-6 minutes. Add onions, rice, diced tomatoes and green chiles, cumin, chili powder, garlic powder, salt and pepper. Stir and simmer for 3-5 minutes.
• Spoon ground beef and rice mixture into prepared zucchinis. Bake for 15 minutes.
• Top zucchinis with cheeses and return to oven for 5 minutes until melted.
• Garnish with your favorite toppings like cilantro, sour cream, tomatoes, olives, avocados, and serve.

MEXICAN TACO STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees.
• Cut both the stem and the blossom ends off of each zucchini and slice in half lengthwise. Scoop the seeds out using a spoon with a slightly sharp edge, leaving about ½-inch of zucchini around all sides. (Reserve the zucchini flesh that was scooped out.)
• Drizzle 1 tablespoon of oil over all of the insides of the zucchini boats and sprinkle with ¼ teaspoon of salt. Place zucchini flat-side down on a large baking sheet in a single layer and bake in preheated oven for 10 minutes.

ZUCCHINI TACO BOATS

Steps:

• Preheat the oven to 400 degrees F.
• Cut the zucchini in half lengthwise and trim off the ends. Then carefully scoop out the seeds of the zucchinis with a spoon.
• Place the zucchinis in a 9X13 baking pan with the skins on the bottom of the pan. Drizzle the olive oil over the zucchinis. Bake for 12-15 minutes until the zucchini is soft.
• While the zucchini is baking, prepare the meat mixture.
• Brown the ground beef and the onion in a large pan over medium high heat. Break up the beef with a spatula and cook for 4-5 minutes until all of the ground beef has been browned. Drain off the excess grease.
• Then add in the minced garlic and cook 1 for 1 minutes.
• Stir in the salsa, taco seasoning, salt and pepper.
• Then spoon the meat mixture into the zucchini shells and top with the shredded Mexican cheese.
• Bake for an additional 5 minutes to melt the cheese.
• Top with the fresh cilantro and diced tomatoes.

TACO STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400°F.
• Add the ground beef to a large skillet over medium high heat and cook until browned, about 10 minutes, breaking into small pieces as it browns. Add the onion and garlic and sauté until the onion is translucent.
• Add the cumin, chili powder, garlic salt, kosher salt, and black pepper and cook for another 1-2 minutes, stirring often. Stir in the tomato juice and cornmeal and simmer for 10-15 minutes or until the juice has cooked down and the cornmeal softens, stirring occasionally. Add more tomato juice or water if the mixture clumps. Remove the taco meat from the heat, cover, and keep warm.
• Trim the ends of the zucchini and slice in half lengthwise. Use a small metal spoon to scrape out the seeds and hollow out the zucchini. Chop the pulp and add to the taco meat mixture as it cooks, or discard.
• Spray a baking sheet or casserole dish with baking spray and add the zucchini, cut side up. Lightly sprinkle the insides with kosher salt. Bake the zucchini for 10-15 minutes or until they begin to soften. Remove from the oven.
• Gently mix 1 cup of the shredded cheese into the taco mixture. Spoon the taco meat into the zucchini boats, evenly filling and mounding each zucchini half. Cover with aluminum foil, and bake for 15-20 minutes or until the zucchini is fork tender. Remove the foil, then top the zucchini boats with the remaining shredded cheese. Bake for 10 minutes or until the cheese is melted and the zucchini is tender. Garnish with taco toppings and serve.

TURKEY TACO STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400F.
• Trim the ends off the zucchini, and then cut them in half lengthwise.
• Using a spoon, scrape out the inside pulp of the zucchini to form a well (the edges should be about 1/4" thick). Reserve the pulp in a bowl to the side.
• Lay the zucchini in a baking dish, cut side up. Spray them with olive oil spray and season with a pinch of kosher salt and fresh cracked pepper.
• Take the reserved zucchini pulp and squeeze out the excess water (I do this using cheesecloth or a kitchen towel). Squeeze out as much water as possible. This is an important step.
• Chop the red onion.
• In a large frying pan, add the ground turkey and red onion with a spray of olive oil. Cook it over medium heat, and break up the meat using a wooden spoon.
• Cook the turkey until it is no longer pink, 8-10 minutes.
• Add the taco seasoning and salt, the reserved zucchini, the water and rotel. Bring this mixture to a simmer, and cook until the liquid is mostly evaporated (around 10 minutes).
• Drain and rinse the black beans. Add the beans and the corn to the mixture and continue cooking for another 5 minutes for the flavors to combine.
• Stir in the chopped cilantro.
• Add about 1 cup of the filling to each zucchini boat. They will be overflowing, but you can pack it down using a spoon.
• Top with the shredded cheese. Cover the baking dish with foil.
• Bake at 400F for about 35-40 minutes or until the zucchini is tender.
• Garnish with more cilantro and chopped scallions. Serve with avocado slices, sour cream, salsa, and your favorite taco toppings.

TACO STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400 degrees F. Line a large sheet pan with edges with aluminum foil for easy clean up.
• Trim off the ends of the zucchini then cut the zucchini in half lengthwise. Scoop the flesh out of the zucchini with a spoon. Place zucchini halves on a baking sheet and set aside.
• In a skillet cook ground beef and onions over medium heat. Drain off grease.
• Add the rest of the ingredients to taco meat and simmer for 5 minutes or until most of the liquid is gone.
• Spoon the meat mixture into the zucchini shells.
• Place zucchini in a preheated oven. Bake for 20-25 minutes.
• About 2-3 minutes before zucchini is done, remove it from the oven, sprinkle cheese on top of it and return to the oven until cheese is melted and zucchini is tender and cheese is melted and golden brown.
• Remove from the oven and serve immediately.

TACO-STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease the bottom of a 13x9-inch baking dish.
• Bring a large pot of water to a boil. Cook zucchini halves in boiling water to just soften slightly, about 1 minute. Remove zucchini halves from the water and arrange into the prepared baking dish with the cut sides facing upwards.
• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Return skillet to medium-high heat; pour water over the turkey and season with taco seasoning. Cook until the water thickens and coats the turkey, about 5 minutes. Add red peppers, diced tomatoes and green chiles, onion, and cilantro; cook and stir until the peppers are softened, about 5 minutes more.
• Stir sour cream and sour cream seasoning mix together in a bowl.
• Using a slotted spoon, spoon the turkey mixture into the hollows of each zucchini half and press firmly. Top the turkey mixture with about half the sour cream mixture. Sprinkle green onions, Muenster cheese, and Cheddar cheese over the sour cream mixture, respectively.
• Bake in the preheated oven until the cheese is melted and the zucchini is cooked through, about 30 minutes. Top with remaining sour cream mixture.

TACO STUFFED ZUCCHINI BOATS (KETO)

Steps:

• Heat the avocado oil in a large skillet and add the onion. Sauté, stirring occasionally, until the onion is translucent and softened, about 5 to 8 minutes.
• Add the ground beef and allow it to brown for 2 to 3 minutes on both sides before using a spatula to break it into small bits.
• Add the remaining ingredients to the skillet and bring to a full boil. Cook, stirring occasionally, until the sauce thickens up, about 10 to 15 minutes.
• Preheat the oven to 425 degrees F.
• Cut the tips and tails off of each zucchini and use a spoon to scoop out the insides, leaving about ¼ inch of flesh.
• Stuff the zucchini boats with the meat mixture, then sprinkle with mozzarella cheese. Bake for 20 to 25 minutes, or until the cheese is golden-brown and melted.
• Serve with chopped green onion on top along with any desired side dishes.