January 24, 2023   18 Comments

Mexican zucchini boats are for those who love burritos however not burrito tummy. You know what I’m speaking about!

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

These boats are like burritos with out the moaning. You use zucchini – which is nice substitute for meals like pasta – take a look at pasta and zucchini recipe and baked zucchini lasagna.

I do know it isn’t zucchini season however it’s nonetheless there on the grocery store ready for you. I eat squash all yr spherical and zucchini is certainly one of my favorites.

I make a complete casserole dish of those after which I can eat two for lunch once I need a burrito. The solely downside with storing these is that typically somebody eats them when I’m not wanting. You know who you might be.

This additionally makes a pleasant facet vegetable for another wholesome meals. I served this with some grilled fish that my kids rapidly rejected. I’ve cooked so many meals since March that my kids can’t stand – oh nicely. There are solely so many days which you can eat hamburgers and macaroni and cheese.

You core the zucchini with a teaspoon and also you don’t use the insides. I haven’t discovered a superb use for the squash half as of but. Any options?

It is essential to bake them in a coated dish so the liquid within the zucchini steams the filling.

The filling makes a bunch multiple tray of zucchini and I eat all of it week lengthy. You could make two trays of zucchini boats with the filling.

What do you consider utilizing zucchini as an alternative of a tortilla? Would these Mexican Zucchini Boats be a superb substitute for a burrito?

Mexican Zucchini Boat Recipe

4.7 from
7 evaluations

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

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4 massive zucchini
1 tablespoon olive oil
1 pink bell pepper, cored and chopped
½ pink onion, chopped
1 cup frozen corn, thawed
1 jalapeno, seeded and diced
1-15 ounce can black beans, drained and rinsed
1 cup contemporary salsa
2 teaspoons cumin
1 teaspoon chili powder
2 ounces shredded cheddar cheese


Preheat oven to 400 F. Spray a 9×13” casserole with non-stick spray. Slice zucchini in half length-wise and spoon out the middle of every zucchini with a teaspoon or melon-baller. Heat olive oil in a big skillet. Add bell pepper and onion and sauté till onion is softened (about 4 minutes). Add corn, jalapeno, beans, salsa, cumin, and chili powder.

Lay zucchini in casserole and fill with bean combination. Sprinkle every half with cheese and canopy the casserole with foil. Bake for 20 minutes. Top with cilantro (non-compulsory).

These don’t freeze nicely.

Nutrition Facts

One boat is 123 energy, 4.5 g fats, 1.8 g saturated fats, 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 supplied for data solely. See all Snack Girl Recipes

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