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Zucchini burrito boats are so delicious and filling that you won't even notice that they're meatless. They are filled with your favorite salsa, black beans, and rice.
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Zucchini Burrito Boats

Zucchini burrito boats are so delicious and filling that you won't even notice that they're meatless. They are filled with your favorite salsa, black beans, and rice.
Author: Lisa Kerhin

Ingredients

  • 4 large zucchini
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup cooked white rice
  • 1 cup salsa use the heat level of your choice
  • 1 red bell pepper diced
  • 1 medium jalapeno, diced (remove seeds)
  • 1/2 cup diced red onion
  • 1/2 cup frozen corn kernels
  • 1 tbsp olive oil
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • salt and pepper to taste
  • 1 cup shredded cheese your choice, I used a nacho and taco spiced cheddar
  • chopped fresh cilantro for garnish

Instructions

  • Preheat oven to 400 degrees. Grease a 9×13-inch baking dish and set aside.
  • If you need to, cook one cup of rice, according to the package directions.
  • Slice each zucchini in half lengthwise, using a teaspoon, hollow out the center of each – be sure not to go too deep as you want to leave some of the zucchini center there. Lightly brush the tops with olive oil (you don’t need very much; then place them skin side down in the casserole dish.
  • In a large skillet over medium heat, heat the olive oil and then add the red peppers, jalapeno, and onions - cook for 2-3 minutes.
  • Add the rice, frozen corn, black beans, salsa, chili powder and cumin. Stir all the ingredients together and continue to cook for about 5 – 10 minutes – until heated through.
  • Once heated, remove pan from stove. Spoon the burrito filling inside of each zucchini until they are top with half of the cheese. Cover baking dish with foil.
  • Bake in preheated oven for 25 minutes then remove the foil and set the oven to broil. Sprinkle the rest of the cheese over the zucchini boats and cook for another 5 minutes, or until the cheese melted.
  • Remove from oven and garnish with chopped cilantro. Let your zucchini boats cool for 5-10 minutes before serving.

Notes

At the 25 minute mark, insert a fork into the zucchini to ensure it’s cooked completely. It should be fork tender. If not, replace the foil and cook another 5 minutes or so, checking again and then continuing with the recipe.
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