Transform your typical Mexican night with these vibrant and healthful Mexican Zucchini Burrito Boats. This recipe is a fantastic low-carb alternative to traditional burritos, stuffing fresh zucchini with a flavorful blend of beans, rice, and veggies, topped with melted cheese.
Ingredients:
- 4 large zucchini, halved lengthwise
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup cooked brown rice
- 1 cup salsa (choose your preferred level of spiciness)
- 1 red bell pepper, cored and finely chopped
- 1/2 large red onion, finely chopped
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1 jalapeño or poblano pepper, cored and diced
- 1 tablespoon + 1 teaspoon olive oil
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 cup fresh cilantro, finely chopped
- Salt to taste
- 1 cup shredded cheddar or Monterey Jack cheese
Instructions:
- Prep the Zucchini:
- Preheat your oven to 400°F (200°C).
- Slice the zucchini in half lengthwise and scoop out the centers with a spoon to create a “boat.” Leave about 1/4 inch of zucchini flesh along the skin.
- Brush the zucchini boats with 1 teaspoon of olive oil and season with a little salt. Place them in a baking dish and set aside.
- Prepare the Filling:
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the red onion, bell pepper, and jalapeño or poblano pepper. Sauté until the vegetables are soft and onions are translucent.
- Stir in the black beans, corn, cumin, and chili powder. Cook for an additional 2-3 minutes until everything is heated through.
- Add the cooked brown rice and salsa to the skillet, mixing well to combine all the ingredients. Allow the mixture to cook together for about 5 minutes, stirring occasionally.
- Remove from heat and stir in the chopped cilantro. Adjust seasoning with salt to your taste.
- Stuff the Zucchini Boats:
- Spoon the filling into each zucchini boat, packing it in tightly. Each boat should be heaping with the mixture.
- Sprinkle the shredded cheese evenly over the top of each filled zucchini.
- Bake:
- Cover the baking dish with foil and bake in the preheated oven for 35 minutes.
- After 35 minutes, remove the foil and continue baking for 5-10 minutes or until the cheese is melted and bubbly and the zucchini is tender.
- Serve:
- Serve the zucchini boats hot, garnished with additional cilantro, sour cream, or avocado slices if desired.
Tips:
- Variations: Feel free to add other ingredients like diced chicken, ground beef, or more vegetables to the filling.
- Make Ahead: Prepare the filling in advance and refrigerate it. When ready to eat, fill the zucchini boats and bake.
- Cheese Options: Experiment with different cheeses like pepper jack for a spicier flavor or a blend of Mexican cheeses.
Conclusion:
Mexican Zucchini Burrito Boats are a colorful, nutritious, and delicious way to enjoy all the flavors of a Mexican burrito without the carbs. They are perfect for a healthy weeknight dinner or a fun meal to impress guests. Enjoy the blend of textures and tastes that make this dish uniquely satisfying!