For a low calorie and lower carb spin on your favourite Mexican food, these zucchini boats are a must try. Skip the tortilla wraps and give these vegan zucchini boats a go. All the delicious burrito flavour, using wholesome ingredients, for a satisfying guilt free meal.
Whether it’s Taco Tuesday, or any day you’re craving Mexican food, this recipe for stuffed zucchini will not disappoint. Loaded with hearty ingredients like brown rice, black beans, and sweet corn, each bite is bursting with flavour.
As an added bonus, these vegetarian zucchini boats are not only meat free, but they’re also dairy free, nut free, oil free, gluten free and even soy free, making them vegan friendly, and allergen friendly too.
What goes in to these Mexican zucchini burrito boats?
To make the stuffing, I’m using:
- Red onion
- Red pepper
- Brown rice
- Black beans
- Sweet corn
- Homemade taco seasoning
How to make vegan stuffed zucchini boats
Start by preparing your stuffing. If you don’t have cooked brown rice, ready to go, cook that first.
Then, to a large skillet, add the diced onion and pepper with a couple of tablespoons of water or broth. Sauté until softened and reduced. If you’re not avoiding oil, you may choose to sauté in cooking oil, instead.
Meanwhile, you may begin preparing your zucchini boats. Slice them in half lengthwise, and carefully scrape and scoop out the inside flesh to hollow out your zucchini.
Use caution, and gently scrape, to avoid breaking your zucchini. Hold the zucchini half firmly in one hand, and scrape from the top down with a metal teaspoon, until hollowed out.
Place your zucchini halves hollow side up in a baking tray lined with parchment paper and set aside.
Once your onion and peppers are sautéed, remove from the heat.
Then, add the black beans, cooked rice, corn, salsa and all the seasoning to the skillet.
Mix until well combined and taste for seasoning, adding more at this point, if desired.
Now divide the stuffing between the eight zucchini halves. They should be slightly heaping and you should not have any leftover stuffing. If you’re using smaller zucchini, you may have some extra stuffing to enjoy on its own. 😉
Then cover your tray, first with parchment paper, and then foil on top.
Bake for 25-30 minutes, until a fork easily pierces through the zucchini. Then remove from the oven, top as desired and enjoy.
While the zucchini are baking, you may prepare any optional toppings.
I like using guacamole, diced tomato, and fresh cilantro on mine.
You may also add:
- Sliced jalapeno
- Walnut Cheese Sauce or Dairy Free Sour Cream
- Sliced black olives
- Freshly squeezed lime juice
Can I make any substations?
Yes, you may sub the brown rice for quinoa or barley, if preferred. I haven’t tried using cauliflower rice, if you’re looking for a low carb option, but I imagine that would also work well.
You may also sub the black beans for any bean you like best. Try pinto beans or even black eyed peas (they’re said to bring good luck!), or navy beans. I would stick to smaller bean types for this recipe, to make stuffing your zucchini easier.
If you are avoiding corn, you may omit, or replace with more beans, chickpeas, or lentils, to make up the difference.
How long do they keep?
These burrito boats will keep well, refrigerated for 4-5 days. Just reheat and enjoy.
I don’t recommend freezing these ones, so plan to enjoy them within no more than 4-5 days of making them.
You’re going to LOVE these burrito boats. They are:
- Low in calories, yet filling
- Slightly spicy
- Wheat and gluten free
- Vegan and vegetarian friendly
More vegan Mexican recipes you’ll love!
- Mexican Corn Salad [Vegan +GF]
- Mexican Stuffed Peppers with Walnut Cheese Sauce
- Pulled Jackfruit Nachos with Homemade BBQ Sauce
- Easy Vegan Cauliflower Tacos [GF+Oil Free]
- Oil Free Mexican Inspired Taco Buddha Bowl
- Jackfruit Carnitas
- Healthy Vegan Chili Rellano
- 4 large zucchini
- 1 red onion diced
- 1 red pepper diced
- 1/4 cup medium chunky salsa or heat level of preference
- 1/2 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper or more, optional
- 1 cup cooked brown rice or quinoa or barley
- 1 cup black beans cooked or canned
- 1/2 cup corn
- If you don't have cooked brown rice, start by cooking your rice according to package directions. Rice will roughly triple in size, so use 1/3 cup raw brown rice to get approx 1 cup needed for this recipe.
- In a large skillet, add 2-3 tablespoons of water or broth along with the chopped onion and pepper and sauté until softened and reduced, approx 5 minutes. Turn off the heat and add the cooked rice, beans, corn, salsa and all the seasoning and mix to combine. Taste and add more seasoning if desired, and set aside.
- Line a 9"x13" (or similar) baking dish with parchment paper and preheat your oven to 425 degrees F, convection bake.
- Slice your zucchini in half lengthwise, and carefully scoop or scrape out the insides with a spoon. Place your hollowed zucchini boats skin side down (hollow side up) in your prepared baking dish.
- Divide the stuffing between your 8 zucchini boats. Cover the tray with parchment paper and then foil and bake for 25-30 minutes, until zucchini is easily pierced with a fork.
- Serve with guacamole and any other desired toppings.