Name: Stuffed Zucchini Boats
Ingredients: 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)

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.