Taco Tuesday is a real thing in our house, but I am always looking for a fun twist. When I hit the farmers market this week I grabbed some beautiful zucchini and knew that these Mexican Zucchini Burrito Boats were on the menu.
This recipe is great because you can use canned or fresh ingredients. The flavors really pop when you use fresh corn! I also used my own Homemade Taco Seasoning Recipe.
Just scoop the insides out of the zucchini with a melon baller and brush with olive oil.
In the skillet cook together the filling minus the cheese. Everything will start coming together and smelling absolutely amazing!
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. They are also amazing with a little sour cream and guacamole…just sayin’.
Mexican Zucchini Burrito Boats
- 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
- 3 tsp taco seasoning
- ½ cup fresh cilantro, finely chopped
- 1 cup shredded cheddar/Monterey jack cheese
- Preheat the oven to 400 degrees F. Grease a 9x13” casserole dish and set aside. 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.