Description
These Burrito Zucchini Boats are a flavorful, low-carb twist on traditional burritos, featuring tender zucchini filled with a savory mixture of ground beef, black beans, corn, and spices, topped with melted cheddar and Monterey Jack cheese. They make a perfect family-friendly dinner that's both nutritious and satisfying.
Ingredients
Zucchini Boats
- 3 large zucchini, halved lengthwise
- 2 tbsp extra-virgin olive oil, divided
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Filling
- 1/2 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 lb ground beef
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp paprika
- 1/2 cup black beans
- 1/2 cup coarsely chopped cherry tomatoes
- 1/2 cup fresh or frozen corn, thawed
Toppings and Garnishes
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Finely chopped fresh cilantro (optional)
- Lime wedges, for serving (optional)
Instructions
- Preheat and prep zucchini: Arrange an oven rack in the center position and preheat your oven to 350°F (175°C). Carefully scoop out the flesh from the zucchini halves and set the flesh aside for later use.
- Prepare zucchini for baking: Place the hollowed zucchini halves cut side up in a 13" x 9" baking dish. Drizzle them with 1 tablespoon of olive oil and season generously with kosher salt and freshly ground black pepper.
- Bake zucchini shells: Bake the zucchini in the preheated oven until they turn a bright green color and just begin to soften, which will take approximately 10 minutes.
- Cook filling base: While the zucchini bakes, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely chopped onion and the reserved zucchini flesh and cook, stirring occasionally, until softened, about 7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Brown the beef and season: Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until the beef is no longer pink, about 6 minutes. Drain excess fat from the pan if necessary.
- Spice and mix filling: Stir in the chili powder, ground cumin, paprika, and season the mixture with salt and pepper to taste. Then incorporate the black beans, chopped cherry tomatoes, and thawed corn into the beef mixture. Mix well to combine.
- Stuff zucchini boats: Spoon the prepared beef filling evenly into each zucchini half in the baking dish. Sprinkle the shredded cheddar and Monterey Jack cheeses generously on top of the stuffed zucchini.
- Final baking: Return the baking dish to the oven and bake until the zucchini is just tender and the cheese is fully melted and bubbly, about 15 minutes.
- Garnish and serve: Remove the zucchini boats from the oven, garnish with finely chopped fresh cilantro if desired, and serve alongside lime wedges for squeezing over the top.
Notes
- For a vegetarian version, substitute ground beef with crumbled tofu or a plant-based meat alternative.
- Use gluten-free black beans and spices to make this dish gluten free.
- To make it spicier, add diced jalapeños or a pinch of cayenne pepper to the filling.
- Leftover zucchini boats can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Feel free to customize toppings with sour cream, guacamole, or salsa for added flavor.