Mexican Zucchini Boats: A Better Burrito

March 1, 2016   11 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.

Mexican Zucchini Boats

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

4.7 from 3 reviews

Makes 8 boats plus 2 cups extra filling

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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.

Nutrition Facts

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. See all Snack Girl Recipes

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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?


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

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