This recipe is familiar to me, I did something similar with Taco Stuffed Zucchini Boats. However, those are a far, far cry from Whole30 as they were doused in cheese and topped with sour cream.
This version, while not cheesey or creamy, was delightfully satisfying. With the addition of the salsa, the meal certainly earned a spot on the repeat list.
Whole30, Day2, Dinner = Success.
- 1 lb ground beef
- 2 1/2 cups cauliflour rice (see below)
- 4 large zucchini
- 3 Tbsp Dijon mustard
- Salt, Pepper, and Garlic powder, to taste (or your favorite spices)
- Trader Joe’s Salsa
Preheat the oven to 350 F.
Prepare your zucchini by removing the ends and slicing it in half lengthwise. Using a spoon, scoop out the core, creating a channel. Chop the core and set aside for later.
In a large skillet, cookthe ground beef almost all the pink is gone. Next add the cauliflourrice and the chopped core of the zucchini. Stir to combine and allow the mixture to Cook for about 3 minutes. Then add the Dijon mustard, salt, pepper and garlic powder (to taste.). Cook for another 2 minutes or until heated through.
Using a 9×13 dish, lay each zucchini boat lengthwise in the dish. Season with salt and pepper then top with the beef mixture. Cover the dish and bake for approximately 20 minutes. Remove the foil and bake for another 10 minutes. (This would be a good time to add cheese for someone not participating in Whole30).
Remove and serve with salsa!
Caulifour Rice is simply taking the florets of caulifour and using a food processor, pulsing until the cauliflour looks like grains of rice. Easy peasy!
I will say my small food processor did not handle this as well. I will be using my large processor next time. This “rice” recipes also appears to be the base for any and all typical rice recipes.
Recipe Source: Holistically Engineered