1 lbs 93% ground beef
4 oz. full fat cream cheese
1 red bell pepper, diced
5 large zucchini
1 tsp cilantro or parsley
1 tsp paprika
1 tsp garlic powder
Set oven to 350. Using a mandolin slicer or thick potato slicer, shave zucchini into long lasagna like noodles.
**You want them thin so they will roll easily.
Cook ground beef with diced pepper until meat is fully done. Drain liquid.
In a large mixing bowl, mix all spices and cream cheese with beef and peppers.
**If you put cream cheese in while beef is still hot, it will melt by itself.
If needed, heat zucchini a bit so they become more pliable to wrap. If they are thin enough, you will not need to do this.
Take two zucchini strips and make an X. Place about 1 TBS of meat mixture in the middle.
Fold bottom zucchini noodle over mixture first and the top zucchini noodle after to secure. Place on glass baking dish with zoodle ends down to secure.
**You can secure with a toothpick if you would like, but it wasn't needed.
Bake for 10 minutes. Remove from oven, allow to cool and top with salsa. Enjoy!