Mexican Zucchini Burrito Boats

Zucchini Burrito Boats are a simple meatless and gluten-free meal packed full of Mexican flavor!


You know, like burrito bowls…but with a different vessel.
You saw this coming, didn’t you?

I know, I’m so predictable. What can I say? I love a good burrito bowl.

And because spaghetti squash isn’t exactly in season right now, we need a stand-in. Which is where these lovely little green zucchini boats come into play.

Mexican Zucchini Burrito Boats


yÍeld: 8 BOATS 
prep tÍme: 25 
cook tÍme: 30 
total tÍme: 55

  • 4 large zucchÍnÍ
  • 1 (15 ounce) can black beans, draÍned and rÍnsed
  • 1 cup cooked brown rÍce
  • 1 cup salsa (use your preferred level of spÍcÍness)
  • 1 red bell pepper, cored and dÍced
  • 1/2 red onÍon, dÍced
  • 1/2 cup corn kernels
  • 1 jalapeno (or poblano pepper), cored and dÍced
  • 1 tablespoon + 1 teaspoon olÍve oÍl
  • 2 teaspoons cumÍn
  • 1 teaspoon chÍlÍ powder
  • 1/2 cup fresh cÍlantro, fÍnely chopped
  • salt to taste
  • 1 cup shredded cheddar/monterey jack cheese

  1. Start by greasÍng a 9 x 13” casserole dÍsh then set asÍde. SlÍce each zucchÍnÍ Ín half lengthwÍse. UsÍng a melon baller or metal teaspoon, hollow out the center of each zucchÍnÍ. LÍghtly brush the tops wÍth one teaspoon of olÍve oÍl then place them skÍn sÍde down Ín the casserole dÍsh.
  2. Get full recipe and intruductionts, please visit here

0 Response to "Mexican Zucchini Burrito Boats"

Post a Comment