Description

These Burrito Zucchini Boats are a flavorful and healthy twist on the classic burrito, using tender zucchini halves filled with a savory ground beef mixture packed with black beans, corn, tomatoes, and warm spices. Topped with melted cheddar and Monterey Jack cheese, these boats make a satisfying and low-carb meal perfect for weeknights.

Ingredients

Scale

Zucchini Boats

3 large zucchini, halved lengthwise
2 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper

Beef Filling

1/2 yellow onion, finely chopped
2 garlic cloves, minced
1 lb. ground beef
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. paprika
1/2 cup black beans
1/2 cup coarsely chopped cherry tomatoes
1/2 cup fresh or frozen corn, thawed

Toppings

1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Finely chopped fresh cilantro, for serving (optional)
Lime wedges, for serving (optional)

Instructions

Preheat and prepare zucchini: Arrange a rack in the center of the oven and preheat to 350°F. Scoop out the flesh from the zucchini halves carefully, setting the flesh aside for the filling.
Season and bake zucchini shells: Place zucchini halves cut side up in a 13×9-inch baking dish. Drizzle with 1 tablespoon of olive oil and season with kosher salt and freshly ground black pepper. Bake for about 10 minutes until the zucchini turns bright green and starts to soften.
Cook vegetable base: While the zucchini bakes, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and the reserved zucchini flesh, cooking and stirring until softened, about 7 minutes.
Add garlic and ground beef: Stir in minced garlic and cook until fragrant, about 1 minute. Next, add ground beef, breaking it up with a wooden spoon. Cook until no longer pink, roughly 6 minutes. Drain excess fat if necessary.
Season and combine filling ingredients: Mix in chili powder, cumin, paprika, and season with salt and pepper to taste. Stir in black beans, chopped cherry tomatoes, and corn until well combined.
Fill zucchini boats: Spoon the prepared beef mixture evenly into the baked zucchini halves.
Add cheese and bake: Sprinkle shredded cheddar and Monterey Jack cheeses on top of the filled zucchini. Return to the oven and bake for 15 minutes, or until zucchini is tender and cheese is melted.
Serve: Remove from oven, garnish with chopped cilantro if desired, and serve with lime wedges on the side for an optional fresh squeeze of citrus.

Notes

You can substitute ground turkey or chicken for a leaner option.
To make it vegetarian, omit the meat and increase beans or add crumbled tofu.
Freeze leftover filling separately and reheat for a quick meal.
Adjust spices to your preferred heat level by adding cayenne or hot sauce.
Zucchini boats can be made ahead and baked just before serving.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican-inspired

Keywords: burrito zucchini boats, stuffed zucchini, ground beef zucchini boats, low-carb burrito recipe, healthy Mexican dinner