Ingredients
Scale
- 4 zucchini, halved lengthwise
- 2 tablespoon avocado oil
- 1 yellow onion, diced
- 2 cloves garlic, sliced
- 1 lb ground beef
- salt and ground pepper, to taste
- 1 cup cauliflower rice
- 1 small bell pepper, diced
- 2 tablespoons mustard (Dijon, English, or stone ground)
Instructions
- Preheat oven to 350 F.
- Trim the ends off the zucchini and cut in half lengthwise.
- Using a small spoon, scoop out the seeds and core of the zucchini (dice and set aside).
- Season the zucchini 'boats' with salt and pepper; set aside.
- Heat avocado oil in a large skillet; add onion and garlic, sprinkle with a little salt, and sauté for 2 to 3 minutes.
- Add the ground beef and cook for 5 minutes, stirring occasionally.
- Add the cauliflower rice, bell pepper, reserved zucchini, and mustard. Stir and season with salt and pepper to taste. Cook for one to two minutes until heated through.
- Fill reserved zucchini boats with the beef mixture. Place on greased baking sheet and bake for 25 to 30 minutes or until golden brown. Serve warm.
