3/4 lb cooked shredded beef (I like to make a beef roast in the slow cooker and then shred it)
2 large tomatoes, sliced
2 Tablespoons fresh cilantro, chopped
3 cloves garlic, crushed
salt and pepper to taste
coconut oil to cook with
Preheat oven to 350F.
Chop the zucchinis lengthwise in half and scoop out the seeds in the middle with a spoon (so you're left with 2 boats per zucchini).
Place the zucchini boats skin side down on a baking tray and loosely cover with aluminum foil.
Bake the zucchini boats in the oven for around 20-30 minutes until tender (the exact timing will depend on the size and type of the zucchini or squash). Tender means you can easily stick a fork through it.
Meanwhile, place 1 tablespoon of coconut oil into a skillet and saute the sliced tomatoes and shredded beef on medium heat.
Saute (i.e., cook with frequent stirring) until the tomatoes are falling apart (approx 10-15 minutes). Add garlic, salt, and pepper just before the saute is done.
When the zucchini boats are cooked, place some of the beef and tomato saute on top of each boat and sprinkle the chopped cilantro on top of the beef.
Hi! I'm Louise - I am "beyond gluten-free," grain-free, paleo/primal, a lawyer, an ex-physicist, a cook, a blogger, a Brit living in the US, an ex-violin player, an occasional crossfitter, a mystery book junkie, and of course, I am the Ancestral Chef :) Read my About Me Page for more!