Carb-Wise: Smoky Ground Beef Taco-Inspired Zucchini Boats
with Crunchy Lime Slaw
Cooking time
25 minutes
Servings
2/4
Calories
470 /serving
We’re talking ’bout tacos, in a different shape and form. Keeping with the low-carb commitment, the flour tortillas are nowhere to be seen: instead we’ll stuff hollowed halves of baked zucchini with a mixture of smokily spiced ground beef boosted with tomato paste and lime (plus more bulk with zucchini flesh leftover from scooping). Shredded mozzarella does the rounds, and a quick crunchy slaw takes up the side.
We will send you:
- 250g Ground beef
- 90g Radishes (or French radishes)
- 150g Shredded green cabbage
- 1 Scallion
- 1 Lime
- 3 Zucchini (green, yellow or heirloom)
- 15ml Tomato paste
- 30g Vegetable demi-glace
- 30g Grated mozzarella
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Milk
You will need:
Large pan
Sheet pan
Oil
Parchment paper
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
10 g
Sodium
280 mg
Total Carb
22 g
Sugars
9 g
Protein
34 g
Fibre
7 g
Preparation
Start the zucchini boats
Preheat the oven to 450°F. Halve the zucchini lengthwise. Scoop out the flesh; roughly chop. On a lined sheet pan, toss the zucchini halves with a drizzle of oil, ⅓ of the spices and S&P. Arrange, cut-sides up, and bake, 6 to 8 min., until beginning to soften.
Mise en place
Meanwhile, quarter the lime. Cut the radishes into matchsticks (or thinly slice into rounds). Thinly slice the scallion, separating the white bottom and green top.
Make the filling
In a large pan, heat a drizzle of oil on medium-high. Sauté ½ the white bottom of the scallion, 30 sec. to 1 min., until fragrant. Add the beef* and zucchini flesh; season with the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through. Add the tomato paste and cook, stirring frequently, 1 to 2 min., until dark red. Add the demi-glace, juice of ½ the lime wedges and ¼ cup water (double for 4 portions). Cook, stirring frequently, 2 to 3 min., until the beef is coated.
Finish the zucchini boats
When the zucchini boats are beginning to soften, remove from the oven and stuff with the filling. Top with the cheese. Bake, 6 to 8 min., until the zucchini are cooked through and the cheese has melted. Switch the oven to broil, 2 to 3 min., if extra colour is desired.
Make the slaw
Meanwhile, in a large bowl, combine the cabbage, radishes, remaining white bottom of the scallion, juice from the remaining lime wedges, a drizzle of oil and S&P.
Plate your dish
Divide the zucchini boats and slaw between your plates. Garnish with the green top of the scallion. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
