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Ready in 25 minutes

Carb-Wise: Smoky Ground Beef Taco-Inspired Zucchini Boats

with Crunchy Lime Slaw

Cooking time

25 minutes




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
Parchment paper
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
10 g
280 mg
Total Carb
22 g
9 g
34 g
7 g
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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.
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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.
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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.
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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.
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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.
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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.