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Burrito Zucchini Boats Recipe

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★★★★★

4.5 from 62 reviews

These Burrito Zucchini Boats offer a delicious and nutritious twist on classic burritos by using fresh zucchini as a healthy vessel. Filled with a savory blend of ground beef, black beans, corn, and tomatoes, and topped with melted cheddar and Monterey Jack cheese, this recipe delivers a satisfying and flavorful meal that’s perfect for a weeknight dinner or casual gathering.

Ingredients

Scale

Zucchini and Base

  • 3 large zucchini, halved lengthwise
  • 2 Tbsp. extra-virgin olive oil, divided
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Beef Filling

  • 1/2 yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 1 lb. ground beef
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. paprika
  • 1/2 cup black beans
  • 1/2 cup coarsely chopped cherry tomatoes
  • 1/2 cup fresh or frozen corn, thawed

Toppings and Garnish

  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • Finely chopped fresh cilantro, for serving (optional)
  • Lime wedges, for serving (optional)

Instructions

  1. Preheat the Oven and Prepare Zucchini: Arrange a rack in the center of your oven and preheat it to 350°F. Using a spoon, carefully scoop out the flesh from each zucchini half, setting the flesh aside for later use.
  2. Season Zucchini Halves: Place the zucchini halves cut side up in a 13″ x 9″ baking dish. Drizzle with 1 tablespoon of the olive oil, and season generously with kosher salt and freshly ground black pepper.
  3. Partially Bake Zucchini: Bake the zucchini in the preheated oven until they become bright green and just start to soften, about 10 minutes. This helps prepare them for the filling and ensures the final result is tender.
  4. Cook the Filling: While zucchini bakes, 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, roughly 7 minutes. Stir in the minced garlic and cook until fragrant, about 1 more minute. Add the ground beef, breaking it up with a spoon, and cook until fully browned and no longer pink, around 6 minutes. Drain excess fat if necessary.
  5. Season the Filling: Mix in chili powder, cumin, and paprika; season with salt and pepper to taste. Then stir in the black beans, cherry tomatoes, and corn until everything is evenly combined and heated through.
  6. Fill the Zucchini Boats: Spoon the beef and vegetable mixture evenly into each baked zucchini half. Top each filled zucchini with shredded cheddar and Monterey Jack cheeses.
  7. Bake to Finish: Return the stuffed zucchini to the oven and bake until the zucchini is tender and the cheeses have melted completely, about 15 minutes more.
  8. Serve and Garnish: Remove from the oven, sprinkle with finely chopped fresh cilantro if desired, and serve with lime wedges on the side to squeeze over the top for a fresh, tangy finish.

Notes

  • To make this recipe vegetarian, substitute ground beef with plant-based meat alternatives or additional beans and vegetables.
  • Feel free to customize the cheeses based on preference or dietary needs—try pepper jack for some heat or vegan cheese for dairy-free options.
  • Leftover filling can be stored separately in the fridge for up to 3 days and used as taco or burrito filling.
  • For extra spice, add chopped jalapeños or a dash of hot sauce to the filling mixture.
  • Scooping out zucchini flesh helps reduce moisture so the boats don’t get soggy during baking.

Keywords: zucchini boats, burrito boats, ground beef zucchini, baked zucchini, healthy Mexican recipes, stuffed zucchini, low carb dinner

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