Low Carb Mexican Zucchini Boats

We absolutely love burritos in this house! So having been craving burritos lately, I decided to take a spin on a traditional Mexican food and make a low carb version. 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 and prepare your stuffing!

You can experiment with tons of different ingredients for the stuffing. I used black beans, quinoa and veggies, but don’t limit yourself there. Feel free to swap out different kinds of beans and veggies to create your own version. These would also taste great with brown rice or barley.

I topped my Mexican zucchini boats with 3 minute guac, diced tomatoes, and jalapeno.

Get creative! Try salsa, dairy free sour cream, cilantro, or enchilada sauce. Go nuts with your favourite taco and burrito toppings.

For more Mexican influenced cuisine, try my vegan taco meat or nachos!!

Low Carb Mexican Zucchini Boats

Course: Main Course

Cuisine: American, Mexican

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 4 servings

For a low carb Taco Tuesday night, give these Mexican zucchini boats a try. They contain wholesome ingredients, and are truly satisfying!

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Ingredients

• 4 large zucchini
• 1 tsp cooking oil I use avocado
• 1 red onion diced
• 1 red pepper diced
• 2 cloves garlic minced
• 1 jalapeno diced
• 1/2 tsp salt or to taste
• 1 cup black beans canned or cooked
• 3/4 cup corn
• 1 cup cooked quinoa
• Optional Garnishes: diced tomato, guacamole, cilantro, salsa, jalapeno

Instructions

• Grease a 9"x13" baking dish or line it 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.
• Once you've prepped your zucchini boats, preheat the oven to 425 degrees F, convection bake.
• In a large skillet over medium heat, add your cooking oil, onion, pepper, garlic and jalapeno and saute for 3-5 minutes, until softened. Then add the chopped up zucchini flesh and the salt. Cook for about 6-7 minutes to allow the water to evaporate, stirring occasionally.
• Then turn off heat and add the black beans, corn, and the cooked quinoa and mix well to combine.
• Divide the mixture between your 8 zucchini boats, cover your dish with foil and bake for 30 minutes, removing the foil for the last 5-6 minutes of cooking.
• Serve your Mexican zucchini burrito boats with guacamole and desired toppings and enjoy!

Serving: 2Zucchini Boats | Calories: 212kcal | Carbohydrates: 37g | Protein: 9g | Fat: 4g | Sodium: 312mg | Potassium: 909mg | Fiber: 8g | Sugar: 9g | Vitamin A: 28.7% | Vitamin C: 98.6% | Calcium: 6% | Iron: 14.6%

DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!

*Nutritional information is an estimate, calculated using online tools.