Recipes

Mexican Zucchini Burrito Boats

One thing my sweet boys are looking forward to …a lot… is having our own garden. We’re moving into a new house and they can’t wait to plant the garden next Spring! I’m really excited to do that with them too. It will be so fun making recipes with vegetables we have grown together. These Mexican Zucchini Burrito Boats are one of the recipes we will for sure be making once that happens.

Mexican Zucchini Burrito Boats

Ingredients

  • 4 large zucchini
  • 1 {15 oz} can black beans, drained and rinsed
  • 1 cup cooked quinoa or brown rice
  • 1 cup salsa
  • 1 red bell pepper, cored and diced
  • 1/2 cup corn kernels
  • 1 Tbsp + 1 tsp olive oil
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1/2 cup fresh cilantro, finely chopped
  • salt to taste
  • 1 cup shredded cheddar cheese

Instructions

  1. Grease a 9×13″ casserole dish then set aside. Cook the quinoa or brown rice according to package instructions.
  2. Slice each zucchini in half lengthwise, using a melon baller, hollow out the center of each. Lightly brush the tops with olive oil then place them skin side down in the casserole dish.
  3. Warm 1 Tbsp of olive oil in a large skillet over medium heat. Add the peppers and cook for 2-3 minutes. Add the corn, beans, salsa, chili powder and cumin. Stir all the ingredients together and continue to cook for about 5 minutes. Remove the skillet from the heat then add the cooked quinoa and set aside.
  4. Preheat the oven to 400 degrees. Spoon the filling inside of each zucchini until they are full. Sprinkle each half with cheese then cover with foil.
  5. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook for another 5 minutes, or until the cheese is bubbly and golden.
  6. All your zucchini boats to cool for 5-10 minutes

Let me know how you liked this recipe by leaving a comment below! xoxo


Recipe adapted from Making Thyme For Health

Hilary

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Hilary
Tags: Zucchini
8 years ago

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