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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 of water to boil.
  3. Scoop the seeds from the zucchini halves using a spoon or melon baller, leaving a 1/4-inch-thick shell.
  4. Place the zucchini in boiling water and cook for 1 minute.
  5. Remove from the water and arrange the zucchini, hollow side up, in a large glass
  6. baking dish or on a rimmed baking sheet.
  7. Heat the oil in a large skillet over medium high.
  8. Add the ground beef.
  9. Cook, breaking up with a wooden utensil, until almost cooked through—about 5 minutes. Reduce the heat to medium and add the onion, chili powder, cumin, garlic and tomato paste.
  10. Cook, stirring often, for 3–5 minutes.
  11. Stir in salsa.
  12. Remove from the heat and season to taste with salt.
  13. Divide the meat among the hollowed-out zucchini halves.
  14. Cover with foil and bake for 25–30 minutes.
  15. Sprinkle with garnish and serve.