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Burrito Zucchini Boats Recipe

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★★★★★

4.4 from 51 reviews

These Burrito Zucchini Boats are a flavorful and healthy twist on the classic burrito. Hollowed-out zucchini halves are baked until tender, then filled with a savory mixture of ground beef, black beans, corn, tomatoes, and spices. Topped with melted cheddar and Monterey Jack cheeses, they make a satisfying low-carb meal perfect for weeknights or entertaining.

Ingredients

Scale

Vegetables

  • 3 large zucchini, halved lengthwise
  • 1/2 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1/2 cup coarsely chopped cherry tomatoes
  • 1/2 cup fresh or frozen corn, thawed

Meat and Beans

  • 1 lb. ground beef
  • 1/2 cup black beans

Cheeses

  • 1 cup shredded cheddar
  • 1 cup shredded Monterey Jack

Oils and Spices

  • 2 Tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. paprika

Optional Garnishes

  • Finely chopped fresh cilantro
  • Lime wedges

Instructions

  1. Preheat and prepare zucchini: Arrange a rack in the center of the oven and preheat to 350°F (175°C). Scoop out the flesh of the zucchini halves carefully, setting the flesh aside for the filling.
  2. Season the zucchini boats: Place the zucchini halves cut side up in a 13″ x 9″ baking dish. Drizzle with 1 tablespoon of olive oil and season with kosher salt and freshly ground black pepper.
  3. Bake zucchini: Bake the zucchini for about 10 minutes or until they turn bright green and begin to soften slightly. Remove from oven.
  4. Cook the filling base: Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and the reserved zucchini flesh, cooking and stirring until softened, about 7 minutes.
  5. Add garlic and beef: Stir in the minced garlic and cook for 1 minute more until fragrant. Add the ground beef, breaking it apart with a wooden spoon, and cook until no longer pink, approximately 6 minutes. Drain excess fat if necessary.
  6. Season and mix filling: Stir in chili powder, ground cumin, paprika, salt, and pepper to taste. Then add black beans, cherry tomatoes, and corn; combine well.
  7. Fill zucchini boats: Spoon the beef and vegetable mixture evenly into the partially baked zucchini halves. Sprinkle shredded cheddar and Monterey Jack cheeses over the top of each filled zucchini boat.
  8. Bake to finish: Return the zucchini boats to the oven and bake until the zucchini is tender and the cheese has melted, about 15 minutes.
  9. Garnish and serve: Remove from oven, sprinkle with chopped fresh cilantro if desired, and serve with lime wedges on the side for squeezing over the boats.

Notes

  • For a vegetarian option, substitute ground beef with plant-based meat or extra beans.
  • You can prepare the filling ahead and store it in the refrigerator for up to 24 hours before assembling.
  • Choose zucchini that are firm and evenly sized for uniform cooking.
  • Adjust the spices according to your heat preference.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: Burrito Zucchini Boats, low carb dinner, stuffed zucchini, ground beef recipes, healthy Mexican dishes

Find it online: https://kitchenbyclara.com/burrito-zucchini-boats-recipe/