Mexican Zucchini Burrito Boats


One more inspiration for healthy foods that you can try to serve at home, namely Mexican Zucchini Burrito Boats. This food is usually served as a healthy snack because it is gluten free. This means that for those of you who are on a diet, this food is perfect for you. This food contains complete nutrition because the ingredients used are mostly vegetables that contain vitamins, fiber, carbohydrates and some other ingredients that contain fat and also protein

Mexican Zucchini Burrito Boats is perfect to be enjoyed as a dinner with your beloved family. If you’ve ever made spaghetti squash, you certainly won’t have any trouble making this menu. Because basically, the techniques and how to cook and the ingredients are not much different. It’s just that you use zucchini to be filled with other vegetables. As a recommendation, you can include sweet corn, shallots, red peppers, leeks, and of course zucchini. For carbohydrates, you can add some potatoes or brown rice and other ingredients to taste.

If you are not a vegetarian, you can add meat or mozzarella cheese to make it more delicious. Instead, cook the vegetables for a while so that the nutrient reservoir remains intact. Now, you can enjoy healthy meals with simple preparation.


Mexican Zucchini Burrito Boats

  • Author: Ochil
  • Prep Time: 25 MINS
  • Cook Time: 30 MINS
  • Total Time: 55 MINS
  • Yield: 8 1x


A simple meatless and gluten-free meal that’s packed full of Mexican flavor!



  • 1/2 large red onion, finely chopped
  • 1 tablespoon + 1 teaspoon olive oil
  • salt to taste
  • 1/2 cup corn kernels
  • 4 large zucchini
  • 1 15 ounce can black beans, drained and rinsed
  • 1 cup cooked brown rice
  • 1/2 cup fresh cilantro, finely chopped
  • 2 teaspoons cumin
  • 1 jalapeno, or poblano pepper, cored and diced
  • 1 teaspoon chili powder
  • 1 cup shredded cheddar/monterey jack cheese
  • 1 cup salsa, use your preferred level of spiciness
  • 1 red bell pepper, cored and finely chopped


  1. Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal tablespoon, hollow 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.
  2. 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.
  3. Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one 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.
  4. 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.


Nutrition Facts are for one zucchini boat. Recipe makes 8 boats which serves about 4 people. Please keep in mind the nutritional information is just an estimate and will vary depending on the specific ingredients and brands you use.

  • Category: DINNER
  • Cuisine: MEXICAN

Keywords: Mexican Zucchini Burrito Boats

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