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Mexican Zucchini Boats: A Better Burrito

January 19, 2021   17 Comments

Mexican zucchini boats are for those that love burritos but not burrito tummy. You know what I am talking about!

Mexican Zucchini Boats: A Better Burrito

The burrito sits in your belly and you moan, “How did I eat the whole thing?”

These boats are like burritos without the moaning. You use zucchini - which is great replacement for foods like pasta - check out pasta and zucchini recipe and baked zucchini lasagna.

I know it isn’t zucchini season but it is still there at the supermarket waiting for you. I eat squash all year round and zucchini is one of my favorites.

I make a whole casserole dish of these and then I can eat two for lunch 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.

This also makes a nice side vegetable for some other healthy food. I served this with some grilled fish that my children quickly rejected. I have cooked so many meals since March that my children cannot stand - oh well. There are only so many days that you can eat hamburgers and macaroni and cheese.

You core the zucchini with a teaspoon and you don’t use the insides. I haven’t figured out a good use for the squash part as of yet. Any suggestions?

It is important to bake them in a covered dish so the liquid in the zucchini steams the filling.

The filling makes a bunch more than one tray of zucchini and I eat it all week long. You can make two trays of zucchini boats with the filling.

What do you think of using zucchini instead of a tortilla? Would these Mexican Zucchini Boats be a good replacement for a burrito?

Mexican Zucchini Boat Recipe

4.8 from 6 reviews

Makes 8 servings
Prep time: 20 min
Cook time: 20 min

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Ingredients

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
2 ounces shredded cheddar cheese

Instructions

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.

Nutrition Facts

One boat is 123 calories, 4.5 g fat, 1.8 g saturated fat, 11.2 g carbohydrates, 3.1 g sugar, 6.9 g protein, 3.1 g fiber, 303 mg sodium, 3 Green, 2 Blue, 2 Purple WW SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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17 Comments:

I like this idea. will print recipe and gice it a try this week.

on March 1, 2016

I prefer the wrap to be a large, lightly cooked cabbage leaf, fill with the goodies then bake for a while. Zukes can't be everything, can they?

Jo

on March 1, 2016

I think using zucchini like this is brilliant!! Besides looking to use less "stodge" in my cooking, I notice as I get older I feel uncomfortably full with too much of it. This really lightens things up and provides more veggies - another goal of mine. Snack Girl, you rock!! Thank you for helping us all eat better while keeping things yummy!

on March 1, 2016

Love the zucchini idea. Easy to hold and eat.

Wrapping mixture in leaves can be messy. I like zucchini anyway--- besides you are adding another veggie and that is always good.

on March 1, 2016

This sound delicious! After you scoop out the zucchini, do you sauté the "scooped-out" part with the other veggies?

on March 1, 2016

@Rachel - I did not - I tossed out the center part. My thinking was that it would be too watery for the filling. Thanks for your question!

on March 1, 2016

So yummy!! I can't wait to make this again!! Thanks!!

on March 1, 2016

I made these last night and it was super yummy and filling!!! I used pinto beans due to preference and it was wonderful. Thank you!

on March 2, 2016

Sounds absolutely delish

on March 4, 2016

I made this last night and it was DELICIOUS. I used a regular can of corn instead of frozen, and I'm not a huge fan of jalapeno so I didn't put that in it, but it was still super yummy. One of my favorite recipes.

on February 16, 2017

This sounds yummy. Although do you need to boil the zucchini before you add the filling to it ?

on August 22, 2018

I make these all the time, except I use 96% ground beef or ground turkey/chicken breast instead of corn and beans. I sauté the scooped out filling back in with the ground meat, and taco seasoning, or sauce and usually add some mushrooms. Great with some Greek yogurt and avocado! No Jalepeno's for me!

★★★★★ on January 19, 2021

Put the scooped-out zucchini in your boats! If you're worried about too much moisture, sprinkle a little salt on it while you're prepping everything, then wring out the moisture and toss the pulp into the mixture as the last ingredient.

on January 19, 2021

Love this recipe! Do you think I could grill the boats?

★★★★★ on January 19, 2021

Sounds delicious. I use zucchini all the time and will definitely make this recipe. Thanks

on January 20, 2021

@Vita - you mean grill them before you fill them? I think grilling might not get them soft enough with the filling. You could grill before you fill - but then the zucchini might be too soft to fill. I love the grilling idea! The zucchini steams when you bake the dish to soften. Thanks for your question!!

on January 20, 2021

I like to eat the center of the zucchini while preparing everything 😁

Also, roasting the zucchini until browned and tender (15-20 minutes) adds an amazing flavor but adding oil adds calories. If you roast the zucchini, then you just broil the stuffed boats until cheese is melted and slightly browned (2-3 minutes).

on March 15, 2021


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