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CHILI STUFFED ZUCCHINI BOATS serves 6
6 medium zucchini or 3 LARGE, depending on type
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 3/4 pounds QUALITY ground beef
1 small onion, chopped
1 poblano chile pepper, seeded and chopped small
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
3 tablespoons QUALITY tomato paste
1 cup tomato sauce
3/4 cup chicken stock
1 handful cilantro, chopped
1 1/2 cups grated cheddar cheese
Sour cream, for garnish
Green onions, chopped for garnish
Chopped Cilantro, for garnish

• Preheat oven to 400°.
• Cover baking sheet with foil or spray with non-stick cooking spray.
• Wash zucchini and cut off ends.
• Cut zucchini in half and remove seeds to hollow out centers.
• Spread oil on zucchini and sprinkle with FRESH ground sea salt and black pepper.
• Place zucchini on baking sheet. Set aside while you prepare chili.

• Heat oil in large cast iron skillet.
• Add ground beef to brown. Drain off excess grease.
• Add onions, chili powder, cumin, cayenne, garlic powder, salt and pepper to taste. Cook 4-5 minutes until onions soften.
• Whisk together tomato paste, chicken stock and tomato sauce.
• Add tomato mixture to meat, stirring to combine and cooking 8-10 minutes until VERY thick.
• Stir in cilantro.
• Fill zucchini boats with chili and sprinkle with cheese.
• Cover with foil and bake 15-20 minutes.
• Uncover and bake 10-15 minutes more until cheese is golden.
• Top with sour cream, green onions and cilantro.