Zucchini Taco Bowls

Preparation: 54 min

Flip the zucchini over and continue roasting for another 10-20 minutes or until they are golden and begin to get slightly crispy.

Continue cooking and stir occasionally until the meat has browned.

While the zucchini is roasting, chop the onion and bell pepper. Add the onion, pepper, and ½ tablespoon of olive oil to a skillet over medium heat.

Saute the onion and bell pepper for about 3-5 minutes, or until they begin to brown.

Slice the zucchini into ¼” rounds and coat with 1 Tbsp. olive oil. Lay flat on a sheet pan and roast at 375F/190C for 20 minutes.

Add the ground beef and break the meat up so it cooks more quickly. Add the salt, garlic powder, chili powder, cumin, and oregano.

Assemble two bowls by using shredded romaine lettuce as a base. Split the zucchini and ground beef into two bowls. Top each bowl with avocado and tomato!

lowcarb lunch dinner