From the June/July 2015 issue
- 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
- Preheat the oven to 375ºF.
- Bring a large pot
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