Mexican Zucchini Boats

I have a hard time relaxing… Anyone else? I’ll have a day off & my to-do list will be super long & I just go go go go go! I never really realized this about myself until I started goin to acupuncture. Dr. Ling sticks the needles in their place, turns off the light, turns music on, & tells me to go to sleep.

I couldn’t fall asleep the first few times because I felt guilty?!?! Whaaaaa?! Who feels guilty taking naps? Lol little kids, that’s who lol but it’s not guilt, they just don’t wanna sleep! If only it was mandatory to take naps at work!

All of that to say that I had THREE whole days off work from Splendid… In.A.Row! (BTW, thanks Kat)

That just doesn’t happen very often in retail. I was able to relax for a little bit, catch up on some messages with Beachbody, & some MUCH needed cleaning!

I worked out legs today & needed some fuel & needed it FAST so I whipped this up. One of my friends & teammates posted a picture of her zucchini boats the other day & inspired me (thanks Tia)!

Here’s what I did:

-1 lb grass fed beef

-1/2 red onion chopped

-1 clove garlic, minced

-3 zucchini, ends cut off, sliced in half lengthwise, scoop out the insides & chop the insides. Next time I’ll use 4 zucchini, just an FYI.

-2 tbsp of homemade taco seasoning (this is my go-to!!! )

-radishes chopped for topping

-shredded cheese if using

Preheat the oven to 375. I browned the beef with the onion & garlic. Just before it was done cooking, I sprinkled in the taco seasoning & the chopped zucchini & mixed it well.

I lined a cookie sheet with aluminum foil (easy cleanup) & placed the zucchini slices on there. Scoop the meat mixture into the boats. Top with the radishes & put in the oven for about 12 min. Add the cheese (if using) & put in for 5 more min or until the cheese is melted.

That’s really it. Super easy. Super delish. Super quick. Love meals like that!