Mexican Zucchini Burrito Boats Recipe

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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve:
    • Serve the zucchini boats hot, garnished with additional cilantro, sour cream, or avocado slices if desired.


  • 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.


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!