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Mini Mexican Zucchini Boats

Oven Love
  • 50 minutes
  • Serves 4 to 6

INGREDIENTS

4

medium zucchinis, ends trimmed

1 lb

ground beef (I prefer grass-fed)

1/2

onion, minced

1/2

green bell pepper, minced

1

garlic cloves, minced/pressed/grated

1 tbsp

tomato paste (optional, not Paleo-approved)

1

jalapeno pepper, seeded and minced (optional)

1 tbsp

chili powder

1 tbsp

cumin

1 tbsp

smoked paprika

1 tsp

oregano

2 tsp

salt

cracked pepper to taste (probably around 1 teaspoon)

1 cup

shredded cheese (optional, I used a mixture of monterey jack and sharp cheddar)