Zucchini Taco Boats

Ashley Gretencord | 1/12/2020
prep time: 10 min.
cook time: 20 min.
total time: 30 min.

Servings: 5

Ingredients:
–

• 5 zucchini, cut in half lengthwise and seeded
• 1 lb ground beef
• Taco seasoning
• 1/4 c Salsa
• 1/2 c Quinoa
• 1 c Water

Ingredients for not pico pico:

• 1 can black beans, rinsed and drained
• 1 can corn, drained
• 1/2 red onion, diced
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro, to taste
• Queso fresco, crumbled
  
  

Instructions:
–

1. Preheat oven to 375°.
2. Cut ends off zucchini, and cut lengthwise. Use a spoon to scrape out the seeds. Place zucchini skin side down on a baking sheet and bake for 20 min.
3. Bring 1/2 c quinoa and 1 c. Water to a boil, cover and let simmer for about 20 min.
4. Brown beef with favorite taco seasoning and drain if necessary. Stir in salsa, and add cooked quinoa.
5. Combine all pico ingredients and set aside.
6. Place two zucchini halves in meal prep container, fill with meat, and top with my not pico pico.