Zucchini Burrito Boats
If you (or your neighbors) planted zucchini, God knows you're trying to come up with new and clever ways to put your Springtime bounty to use. Here is a healthy, easy-to-make solution! This is a great low carb, flavorful, farm to table meal with a Mexican flair.
Equipment
- 1 9" x 13" casserole dish
Ingredients
- 3 to 4 Large Zucchinis
- 1 cup Ground Beef Can substitute with Impossible or other brand vegetarian ground beef
- 1 can 15-Ounce Can of Blackbeans Drained
- 1/2 cup Corn Kernels
- 1 cup Salsa
- 1 can Rotel Fire Roasted Diced Tomatoes & Green Chiles 10-ounce can
- 1/2 Onion Diced
- 2 cloves Garlic Minced
- 1/2 Jalapeno Deseeded and chopped
- 1 tbsp Olive Oil
- 2 tsps Cumin
- 1 tsp Chili Powder
- 1/2 tsp Salt
- 1/4 cup Cilantro Finely chopped
- 1 cup Shredded Cheese Cheddar or Pepper Jack
- 1 packet Taco Mix
Instructions
- Preheat oven to 400 degrees F.
- Grease a 9″x13” casserole dish and set aside.
- Slice each zucchini in half lengthwise. Using a spoon or melon baller, hollow out the center of each zucchini. Place them skin side down in the casserole dish.
- Heat a tablespoon of olive oil in a large skillet over medium-heat. Add the onions, garlic, and jalapeno, and cook for 1-2 minutes or until soft.
- Add the corn and beans, salsa, and spices; cook for another 2-3 minutes. Turn off heat and mix in cilantro.
- Spoon the filling inside of each zucchini until they are all full. Cover with foil and bake for 20 minutes.
- Remove foil ,sprinkle with cheese. Bake in the oven , uncovered for 5 minutes until cheese melts.
- Garnish with chopped cilantro.
- Serve with a side of Spanish rice.
Notes
One response to “Zucchini Burrito Boats”
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It’s so delicious, I’m having this for a third meal in a row, LOL.
It’s so delicious, I’m having this for a third meal in a row, LOL.