From the June/July 2015 issue
Serves 4


  • 4 medium zucchinis, ends trimmed,
  • cut in half lengthwise
  • 1 TBSP coconut oil or extra virgin olive oil
  • 1 lb lean ground beef
  • 1/2 cup finely chopped onion
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 2 garlic cloves, finely chopped
  • 1 TBSP tomato paste
  • 1/2 cup mild salsa
  • Sea salt, to taste

For the garnish:

  • Chopped scallions
  • Chopped cilantro or parsley
  • Sliced black olives
  • Diced avocado


  1. Preheat the oven to 375ºF.
  2. Bring a large pot

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