Mexican Zucchini Boats: A Better Burrito
March 1, 2016 9 Comments
I love burritos but they are usually way too much food for one serving - and yet I eat an entire one in a flash.
They typically combine rice and a tortilla which is a double-whammy if you are trying to be low carb. I love peppers, corn, tomatoes, and lots of flavor so I don’t really want to give them up.
Enter Mexican Zucchini Boats! I make a whole casserole dish of these and then I can put 2 in my lunch box when I want a burrito. The only problem with storing these is that sometimes someone eats them when I am not looking. You know who you are.
It is important to bake them in a covered dish so the liquid in the zucchini steams the filling.
What do you think of using zucchini instead of a tortilla?
Mexican Zucchini Boat Recipe
Makes 8 boats plus 2 cups extra filling
4 large zucchini
1 tablespoon olive oil
1 red bell pepper, cored and chopped
½ red onion, chopped
1 cup frozen corn, thawed
1 jalapeno, seeded and diced
1-15 ounce can black beans, drained and rinsed
1 cup fresh salsa
2 teaspoons cumin
1 teaspoon chili powder
4 ounces shredded cheddar cheese
Preheat oven to 400 F. Spray a 9x13” casserole with non-stick spray. Slice zucchini in half length-wise and spoon out the center of each zucchini with a teaspoon or melon-baller. Heat olive oil in a large skillet. Add bell pepper and onion and sauté until onion is softened (about 4 minutes). Add corn, jalapeno, beans, salsa, cumin, and chili powder.
Lay zucchini in casserole and fill with bean mixture. Sprinkle each half with cheese and cover the casserole with foil. Bake for 20 minutes. Top with cilantro (optional).
These do not freeze well.
One boat is 123 calories, 6.9 g fat, 3.3 g saturated fat, 11.2 g carbohydrates, 3.1 g sugar, 6.9 g protein, 3.1 g fiber, 303 mg sodium, 3 SmartPts
Points values are calculated by Snack Girl and are provided for information only.
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