Zucchini Burrito Boats: simple meat-free and gluten-free meal packed full of Mexican flavor!
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 8 boats
4 large zucchini
1 (15 ounce) can black beans, drained and rinsed thoroughly (this helps rinse off the high sodium solution that the beans are preserved in)
1 cup cooked brown rice
1 cup salsa (use your preferred level of spiciness and look for lower sodium versions or you can make your own)
1 red bell pepper, cored and diced
1/2 red onion, diced
1/2 cup corn kernels, again rinse thoroughly, especially if canned corn (or may use frozen or fresh corn)
1 jalapeno (or poblano pepper), cored and diced
1 tablespoon + 1 teaspoon olive oil
2 teaspoons cumin
1 teaspoon chili powder
1/2 cup fresh cilantro, finely chopped
Garlic powder/onion powder to taste
1 cup shredded cheddar/Monterey jack cheese
Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hallow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.
Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
You may also chop up the remaining zucchini, removing any extra moisture with a paper towel and add this to the mix.
Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro and seasonings to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each half with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
Allow them to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.