These easy Mexican Zucchini Burrito Boats are a perfect appetizer, side dish, or main dish! Great for using fresh zucchini from the garden or farmers market.
Mexican Zucchini Burrito Boats
With a filling that is simple to make and delicious to taste, these Zucchini Boats are ideal not only for zucchini lovers, but also those of us who are picky vegetable eaters.
When serving as an appetizer, I’ll cut them into smaller serving sizes.
For a side dish, I’ll cut in half.
When presenting as a main dish, I’ll pair it with a side salad, another vegetable option, and toasted baguettes.
They can be made meatless (the recipe below) or you can add any meat of your choice – we’ve done beef and italian sausage, and it is gluten-free.
I love that zucchini is such a versatile and abundant summer vegetable option.
Many are able to grow it in their backyard gardens, but if you aren’t able to, I’ve seen it at all of the local farms and farmers markets that I’ve visited.
To begin, I always suggest gathering your ingredients first, to make sure you have everything on hand.
Preheat your oven to 400 degrees, grease your 9×13 Baking Dish, and set it to the side.
Go ahead and chop, dice, measure, etc. to make assembly more efficient.
Slice each zucchini in half, lengthwise.
Using a metal spoon or melon baller, hollow out the center of each zucchini.
Lightly brush the tops with one teaspoon of olive oil, and place them skin side down in the casserole dish.
Warm the tablespoon of olive oil in a large skillet over medium heat.
Add the onion and peppers and cook for 2-3 minutes.
Then, add the rice, corn and beans, followed by the salsa and spices.
Stir everything together and continue cooking for 5 additional minutes.
Remove the skillet from the heat and set aside.
Blend ¼ cup of the fresh cilantro into the filling.
Spoon the filling into the hollowed zucchini halves until they are all full.
Sprinkle each with cheese and cover the dish with foil. Bake in the oven for 25 minutes, then remove foil and set the oven to broil.
Cook for 5 more minutes, until the cheese is bubbly and golden brown.
Allow them to cool for 5 minutes, sprinkle on the remaining fresh cilantro and serve.
- 4 large zucchini
- 1 (15 oz) can black beans drained
- 1 cup cooked brown rice
- 1 cup salsa
- 1 bell pepper cored and diced
- ½ onion diced
- 1 cup corn kernels
- 1 tablespoon + 1 teaspoon olive oil
- 2 teaspoons cumin
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ½ cup fresh cilantro finely chopped
- 1 cup shredded cheddar/Monterey jack cheese
Amount Per Serving: Calories: 355Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 848mgCarbohydrates: 42gFiber: 9gSugar: 8gProtein: 18g
These are a few items I find helpful in my own kitchen when preparing this Mexican Zucchini Burrito Boats Recipe:
Pyrex 4.8-qt Oblong Baking Dish with Red LidOXO Good Grips Double-Sided Melon BallerT-fal B36290 Specialty Nonstick 5 Qt. Jumbo Cooker Sauté Pan with Glass Lid, BlackZucchini Cookbook: Family Zucchini Recipe Book with Tasty and Easy Zucchini Recipes (Zucchini Tastes)
Don’t miss these additional delicious Mexican Food Recipes here at When Is Dinner:
- Chicken Fajita Pasta
- Cheesy Chicken Enchiladas
- Baked Tacos
- Beef and Bean Burritos
- Sopapilla Cheesecake
- Taco Pasta Bake
- Mexican Chicken