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4.5 from 2 votes

Paleo Taco Stuffed Zucchini


  • 1 tablespoon coconut oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large onion diced
  • 1 pound grass-fed ground beef
  • 1 14.5 oz can organic tomatoes with green chilis
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tablespoon chili powder
  • 1/2 teaspoon oregano
  • 1 teaspoon smoked paprika
  • 6 large zucchini


  • Preheat the oven to 400° and line a sheet tray with parchment paper.
  • Cut off the stem of the zucchini, cut in half length-wise and scoop out the center with a spoon.
  • Salt and place cut side down on the parchment paper. Bake for 15-20 minutes or until tender. This is also personally preference on how soft you like your zucchini.
  • While that is cooking, in a large pan, sauté onion, salt, and pepper in coconut oil over medium heat until it starts to soften- about 5 minutes.
  • Add the beef and cook until brown. It does not need to be fully cooked as it will continue to cook with the other ingredients.
  • Add in the tomatoes, cumin, garlic powder, chili powder, oregano, and smoked paprika.
  • Mix well and cook on medium heat until beef is fully cooked.
  • Turn down and simmer until the zucchini is cooked.
  • Take the zucchini out of the oven, flip over, and fill with the meat mixture.