We love it when we can get creative in the kitchen. We love making zucchini into pasta, but we never thought to make them into healthy burrito boats! It’s like eating your favorite burrito without the added carbs from the tortilla and rice. You get to purely enjoy the bold flavors of this zesty dish.
- Prep Time:25m
- Cook Time:30m
- Total Time:55m
- Yield: 8 boats
- Category: Entrees, Vegetarian
- 4 large zucchini
- 1 (15 ounce) can organic black beans, drained and rinsed
- 1 c cooked brown rice
- 1 c salsa (use your preferred level of spiciness)
- 1 red bell pepper, cored and diced
- 1/2 red onion, diced
- 1/2 c corn kernels
- 1 jalapeno (or poblano pepper), cored and diced
- 1 tbsp. + 1 teaspoon olive oil
- 2 tsp. cumin
- 1 tsp. chili powder
- 1/2 c fresh cilantro, finely chopped
- sea salt to taste
- 1 c shredded cheddar/monterey jack cheese
- Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a spoon, 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.
- 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.
- Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro and sea salt to taste to the filling. Spoon the filling inside of each zucchini boats 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.
- 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.