Mexican Zucchini Burrito Boats

I’m hosting a game day viewing party this weekend and still have no idea for what to serve there. And, my sister recommends me these Mexican Zucchini Burrito Boats. She said that these worked well with her family, especially her picky kids. They ate up a zucchini boat without complaining any thing. The point here is they’re not fond of zucchini. So, I feel excited to give it a go as half of my guests are kids.

Zucchini is cut in half, lengthwise, hollowed out, stuffed with a good mix of onion, pepper, rice, corn, and black beans, salsa, chili powder, cumin and cilantro. These zucchini boats are then sprinkled with shredded cheddar cheese on top, and baked in the oven. They’re ready when zucchini is tender and cheese is melted and bubbly. Yummy!

As zucchini a summer squash, you should never miss these Mexican zucchini burrito boats for scorching days. Spend an hour, and these will be available on your dining table. If you have an appetite for these during week days, Friday dinner is the great time. It’s when you need something good and different to treat your family after a long week. Let’s check it out!

Mexican Zucchini Burrito Boats

Recipe by GenevaWatsonCourse: Main, DinnerCuisine: MexicanDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

30

minutes

Total time

1

hour 

10

minutes

Zucchini is cut in half, lengthwise, hollowed out, stuffed with a good mix of onion, pepper, rice, corn, and black beans, salsa, chili powder, cumin and cilantro. These zucchini boats are then sprinkled with shredded cheddar cheese on top, and baked in the oven. They’re ready when zucchini is tender and cheese is melted and bubbly.

Ingredients

• 4 large zucchini

• 1 cup cooked brown rice

• 1 15 ounce can black beans, drained and rinsed

• 1 red bell pepper, cored and finely chopped

• 1 cup salsa

• 1/2 large red onion, finely chopped

• 1/2 cup corn kernels

• 1 jalapeno, or poblano pepper, cored and diced

• 1 cup shredded cheddar/ Monterey Jack cheese

• 2 teaspoons cumin

• 1 teaspoon chili powder

• 1/2 cup fresh cilantro, finely chopped

• 1 tablespoon + 1 teaspoon olive oil

• salt to taste

Directions

• Preheat oven to 400°F. Grease a 9 x 13” casserole dish and set aside.
• Slice zucchini in half, lengthwise. Hollow out insides of zucchini; using a melon baller or metal tablespoon.
• Lightly brush tops with one teaspoon of olive oil. Place skin side down in casserole dish.
• Heat a tablespoon of olive oil in a large skillet over medium heat. Add onion and peppers, cook for 2-3 minutes.
• Then add rice, corn, and beans along with salsa, chili powder and cumin. Stir to combine and cook for about 5 minutes. Remove from heat and set aside.
• Stir in 1/4 cup of cilantro and salt to taste.
• Scoop filling mixture into zucchini. Sprinkle with cheese and arrange in baking dish.
• Cover with foil and bake for 25 minutes. Uncovered and broil for 5 more minutes, until cheese is bubbly and golden brown.
• Once done, remove from oven and let it rest for 5-10 minutes.
• Garnish with fresh cilantro. Serve!

Notes

• For the leftovers, store in an airtight container and keep in the fridge for up to 3 days.