We absolutely love tacos and burritos in this house! So here’s my spin on a traditional Mexican burritos with a lower calorie and lower carb version. Skip the bread and tortilla wraps and replace them with wholesome zucchini! These burrito style Mexican zucchini boats are really satisfying! They truly hit the spot for my entire family. Even my 10 month old thoroughly enjoyed these. A very messy, deconstructed version of course!
To hollow out your zucchini boats, carefully dig out the center flesh with a metal spoon or melon baller. Grip the edges somewhat firmly so you have more control and don’t poke right through your zucchini. I learned that the hard way, so you’re welcome! 🙂 Then lay out all your hollowed zucchini boats in your baking dish and prepare your stuffing!
You can experiment with tons of different stuffing ingredients. I’m using:
- cooked quinoa
- black beans
- red onion
- red pepper
- garlic
- jalapeno
- corn
But don’t limit yourself there. You could also use rice or barley instead of quinoa. Or you may want to use black eyed peas (they’re said to bring good luck!), or even chickpeas. You can add black olives, green pepper, re-fried beans, the sky’s the limit!
Once stuffed and baked, top your zucchini boats as desired. I top mine with 3 minute guac, diced tomatoes, and more jalapeno. Get creative! Try salsa, dairy free sour cream, cilantro, or enchilada sauce. Yummm!
If you enjoy this dish, you might also like these Mexican inspired dishes:
- Pulled Jackfruit Nachos with Homemade BBQ Sauce
- Easy Vegan Cauliflower Tacos [GF+Oil Free]
- Mexican Salad with 3 Minute Guacamole
- Oil Free Mexican Inspired Taco Buddha Bowl
- 3 Minute Easy Guacamole
Ingredients
- 4 large zucchini
- 1 red onion diced
- 1 red pepper diced
- 2 cloves garlic minced
- 1 jalapeno diced
- salt to taste
- 1 cup black beans canned or cooked
- 1/2 cup corn
- 1 cup cooked quinoa
- 3 minute guacamole optional topping
- Optional Garnishes: diced tomato, guacamole, cilantro, salsa, jalapeno
Instructions
- If you don't have cooked quinoa, start there and cook according to package directions.
- Line a 9"x13" baking dish with parchment paper and set aside.
- Slice your zucchini in half lengthwise, and carefully scoop out the insides with a metal teaspoon or melon baller. Place each zucchini boat with skin side down in your prepared baking dish. Then chop up the zucchini flesh that you've just scooped out and set aside.
- Preheat the oven to 425 degrees F, convection bake. Meanwhile, in a large skillet over medium heat, add the onion, pepper, garlic and jalapeno with a couple tablespoons of water and sauté for a few minutes, until softened. Then add the zucchini flesh and cook out the moisture from the zucchini, about 6 minutes.
- Turn off heat and add the black beans, corn, and the cooked quinoa and mix well to combine. Salt to taste and then divide the mixture between your 8 zucchini boats. Cover the tray with foil and bak for 30 minutes, removing the foil for the last 5 minutes of baking.
- Serve your Mexican zucchini burrito boats with guacamole and desired toppings and enjoy!
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