Mexican Zucchini Burrito Boats #vegetarian #appetizers

Mexican Zucchini Burrito Boats #vegetarian #appetizers

BURRITO Boats! You know, similar to burrito bowls… however with an alternate vessel. You saw this coming, isn't that right? I know, I'm so unsurprising. Nothing more needs to be said. I adore a decent burrito bowl. What's more, since spaghetti squash isn't actually in season at this moment, we need a sub. Which is the place these exquisite minimal green zucchini pontoons become possibly the most important factor.

So this recipe is actually similar to the spaghetti squash form however with the filling downsized so it fits within zucchini.

I utilized a poblano pepper instead of the jalapeno since I had one on my yard that was ready for pickin'! In the event that you are aren't that acquainted with poblanos, they're really milder than a jalapeno so don't hesitate to stay with the last mentioned on the off chance that you favor somewhat more umph in your vessel.

I also tossed some darker rice in with the general mish-mash to include more protein and fiber. Dealer Joe's sells natural dark colored rice in the solidified area and you should simply microwave it for 3 minutes. Simple peasy. Well I trust you get an opportunity to put those mid year zucchini to great use and try these out soon. They're a delectable method to sneak in some green for supper!

Also try our recipe Mexican Quinoa Stuffed Sweet Potatoes

Mexican Zucchini Burrito Boats #vegetarian #appetizers

A straightforward meatless and sans gluten dinner that is stuffed brimming with Mexican flavor!


  • 4 large zucchini
  • 1 15 ounce can black beans, drained and rinsed
  • 1 cup cooked brown rice
  • 1 cup salsa, use 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
  • 1 jalapeno, 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/monterey jack cheese


  1. Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal tablespoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.
  2. Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
  3. Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
  4. Allow them to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.

Read more our recipe : Baked Turkey Meatballs with Spinach

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