Spicy Zucchini Burrito Boats Recipe

This delicious Zucchini Burrito Boats Recipe is a simple dinner and a great way to sneak in some extra veggies. Skip the tortillas and grab a zucchini!

Taco Tuesday is a real thing in our house, but I am always looking for a fun twist. When I hit the farmers market this week I grabbed some beautiful zucchini and knew that these Mexican Zucchini Burrito Boats were on the menu.

This recipe is great because you can use canned or fresh ingredients. The flavors really pop when you use fresh corn! I also used my own Homemade Taco Seasoning Recipe. If you are eating low carb you can skip the rice and replace it with extra veggies or cauliflower rice. It works great!

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My favorite part of this recipe is when you saute the ingredients together in the skillet. Everything will start coming together and smelling absolutely amazing! Seriously, it smells like you are in a restaurant. So fresh and delicious.

There is something about using all fresh ingredients that can’t be beaten! Serve this up with some sour cream, and the best homemade guacamole ever and you have one incredible meal!

Zucchini Burrito Boats

This delicious Zucchini Burrito Boats Recipe is a simple dinner and a great way to sneak in some extra veggies. Skip the tortillas and grab a zucchini!

Print Rate Pin Recipe

Course: Dinner

Cuisine: Mexican

Keyword: gluten free, keto

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 servings

Ingredients

• 4 zucchini - large
• 15 oz black beans - canned, drained
• 1 cup brown rice - cooked
• 1 cup salsa
• 1 bell pepper - cored and diced
• ½ onion - diced
• 1 cup corn kernels
• 1 tablespoon olive oil
• 3 tsp taco seasoning
• ½ cup fresh cilantro - finely chopped
• 1 cup shredded cheddar - Monterey jack cheese

Instructions

• Preheat the oven to 400 degrees F. Grease a 9x13” casserole dish and set aside. Slice each zucchini in half, lengthwise. Using a metal spoon or melon baller, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil, and place them skin side down in the casserole dish.
• Warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and peppers and cook for 2-3 minutes. Then, add the rice, corn and beans, followed by the salsa and spices. Stir everything together and continue cooking for 5 additional minutes. Remove the skillet from the heat and set aside.
• Blend ¼ cup of the fresh cilantro into the filling. Spoon the filling into the hollowed zucchini halves until they are all full. Sprinkle each with cheese and cover the dish with foil. Bake in the oven for 25 minutes, then remove foil and set the oven to broil. Cook for 5 more minutes, until the cheese is bubbly and golden brown.
• Allow them to cool for 5 minutes, sprinkle on the remaining fresh cilantro and serve.

Notes

keto/ low carb

• Skip the rice and replace it with more veggies or Cauliflower Rice.
• Also, you can replace the beans with some browned ground beef or chicken. 

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In case you noticed the watermarks, this post used to live on our sister site GrowingGlutenFree.com. That site is no longer updated, and I felt this recipe deserved a little more love. So we moved it over here to A Few Shortcuts where it could be given the attention it deserves.