Taco Zucchini Boats

My favorite time of summer when zucchini and tomatoes are plentiful and cooking outdoors is the norm.  I love being able to throw together a meal quickly and with little effort and it is even low carb!!  

Taco Zucchini Boats

Ingredients:

• 4 medium zucchinis, cut in half lengthwise
• 1 lb 93/10 lean ground beef
• 2/3 cup of water
• 
  
• Taco Seasoning:
• 1 1/2 tsp paprika
• 1/2- 1 tsp cayenne pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp Himalayan salt
• 1/4 tsp chili powder
• 1/4 tsp black pepper
• 
  
• 1/2 cup Cheddar Cheese, shredded 
• 1/2 cup chopped cherry or grape tomatoes
• 1/2 cup salsa
• 1/2 cup greek yogurt

Directions:

In a large skillet, cook beef over medium heat until no longer pink; drain. Add the seasoning mix and water. Bring to a boil; cook and stir for 2 minutes.

Preheat grill to medium heat.  Trim squash ends and scoop the seeds out.  

Brush both sides with olive oil.  Grill with the cut side down for about 5-6 minutes until edges are slightly charred.  

Using a spoon, fill the hollowed zucchini boats dividing the taco meat equally, about 1/3 cup in each, pressing firmly. Top each with 1 tablespoon of shredded cheese. Place back in grill until cheese is melted Top with lettuce, tomatoes and serve with salsa and greek yogurt.