Looking for a delicious and healthy meal that’s packed with flavor? These Mexican Zucchini Burrito Boats are the perfect answer! Combining the best of burrito ingredients with fresh zucchini, this dish offers a low-carb, veggie-packed alternative to traditional burritos. Filled with seasoned black beans, brown rice, and a medley of veggies, then topped with gooey melted cheese, these zucchini boats are both satisfying and nutritious. Whether you’re serving them for a weeknight dinner or a weekend treat, these burrito boats are sure to impress. Let’s get started!
Ingredients:
- 4 large zucchini
- 1 can (15 ounces) black beans, thoroughly drained and rinsed
- 1 cup cooked brown rice
- 1 cup of salsa, adjusted to your desired spice level
- 1 red bell pepper, cored and finely chopped
- ½ large red onion, finely chopped
- ½ cup corn kernels (fresh or frozen)
- 1 jalapeno or poblano pepper, cored and diced
- 1 tablespoon + 1 teaspoon olive oil
- 2 teaspoons cumin
- 1 teaspoon chili powder
- ½ cup fresh cilantro, finely chopped
- Salt, to taste
- 1 cup shredded cheddar or Monterey Jack cheese
Instructions:
- Prepare the Zucchini:
- Preheat your oven to 400°F (200°C). Slice the zucchini in half lengthwise and use a spoon to scoop out the center of each half, creating a boat shape.
- Be sure to leave about ¼ inch of zucchini flesh to provide structure for the boats.
- Brush the zucchini halves with 1 teaspoon of olive oil and place them cut side up on a baking sheet.
- Sprinkle with a little salt and bake for 15 minutes until they start to soften.
- Make the Filling:
- While the zucchini is baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the chopped red onion, red bell pepper, and jalapeno or poblano pepper.
- Stir in the cumin and chili powder, cooking for another 1-2 minutes until the spices are fragrant.
- Add the black beans, corn kernels, cooked brown rice, and salsa to the skillet. Stir everything together and cook for 5-7 minutes until heated through.
- Remove the skillet from heat and stir in the chopped fresh cilantro.
- Assemble the Zucchini Boats:
- Spoon the prepared filling evenly into the zucchini boats, packing it in tightly and mounding it on top as needed. Sprinkle the shredded cheddar or Monterey Jack cheese over the top of each zucchini boat.
- Bake the Zucchini Boats:
- Return the filled zucchini boats to the oven and bake for another 10-15 minutes, or until the cheese is melted and bubbly. If you prefer a golden-brown top, you can broil them for an additional 2-3 minutes at the end.
- Serve:
- Once the zucchini boats are baked to perfection, remove them from the oven and let them cool for a few minutes. Serve the zucchini boats hot, garnished with additional cilantro, a dollop of sour cream, or a squeeze of fresh lime juice if desired.
Conclusion:
These Mexican Zucchini Burrito Boats are a delightful, nutritious way to enjoy all the flavors of a classic burrito in a lighter, vegetable-forward dish. The combination of seasoned black beans, rice, and vegetables, all baked inside tender zucchini and topped with melted cheese, is simply irresistible. Perfect for a family dinner or a fun twist on taco night, these burrito boats are sure to become a favorite. Enjoy this satisfying, healthy meal that’s bursting with flavor and color!