Itty Bitty Zucchini Committee

How do health nuts do it? I'm only a week into the new lifestyle, and I'm already feeling the pressure those mad, fat carb cravings give you. The intelligent part of me is like, "This is normal. Your body's just detoxing." The part of me that is easily swayed by a can of Coke insists that no normal human being should ever have to go through this and I'm gonna die. This latest craving is no exception.

I love tacos! If anyone mentions tacos, I'm immediately down for Tacos El Gordo or some hole in the wall joint with great street tacos. I would eat tacos for breakfast, lunch, and dinner, if Kenny would let me. (Don't judge. I know someone reading this has eaten spaghetti for breakfast.) With the paleo lifestyle, you have to pick and choose when you want to splurge on grains, so I've been looking for ways to substitute the grains in some of the foods that I love. I've recently discovered that zucchini makes a great taco shell.

Use a spoon to scoop out the middle of the zucchini. Save the guts for the stuffing.

Pat dry with a paper towel and sprinkle with kosher salt to draw out the moisture like a mummy (weird obsession since childhood).

Let them rest upside down on parchment paper. The salt will draw out some of the excess moisture, so don't be surprised if the parchment paper is wet by the time you come back to the zucchini.

In a skillet, caramelize the zucchini, onions and garlic. Make sure they are a nice golden color.

Brown the beef.

Add the tomatoes and cook until they're nearly dry.

Stuff the zucchini and sprinkle with bread crumbs or cheese if you're feeling sassy. Bake in the oven for about 15-20 minutes.

Zucchini Tacos

You Will Need:

2 medium zucchini, washed, top cut off and halved

1/2 medium onion, finely chopped

2 cloves garlic, minced

1 tomato, peeled and diced

1/2 lb ground beef *

Kosher salt and pepper to taste

1/2 tsp cayenne pepper

1/2 tsp cumin

Heat oven to 375 F.

Use a spoon to scoop out the zucchini, saving the innards for the stuffing. Pat dry with a paper towel, sprinkle with salt, and place upside down on parchment paper.

Saute the zucchini innards, onion and garlic until a golden caramel color. Add the beef, cayenne, and cumin and brown. When the meat is almost completely browned, add the tomatoes and cook until they're nearly dry.

Spoon the filling into the zucchini shells. Bake for 15-20 minutes or until zucchini is crisp.

*Don't limit yourself. Feel free to substitute for any meat (or protein, my vegan friends) that you want. I've done this with eggs, tofu, chorizo, minced and sauteed vegetables (think of it as a vegetarian Turducken), you name it. Shoot for the moon. No one's going to stop you. I mean it's your kitchen.