Mexican Zucchini Boats: A Better Burrito

January 27, 2024 twenty Comments

Mexican Zucchini Boats are for those who love burritos but not burrito belly. You know what I mean!

The burrito sits on your belly and you complain: “How did I eat it all?”

These boats are like burritos without moans. Use zucchini, which is a great substitute for foods like pasta; Check out the Zucchini Pasta Recipe and Baked Zucchini Lasagna.

I know it’s not zucchini season but it’s still there in the supermarket waiting for you. I eat pumpkin all year round and zucchini is one of my favorites.

I make a whole casserole with these and then I can eat two for lunch when I want a burrito. The only problem with storing them is that sometimes someone eats them when I’m not looking. You know who you are.

This is also a good accompaniment to other healthy foods. I served it with a grilled fish that my kids quickly rejected. I’ve cooked so many meals since March that my kids can’t handle it, well. There are a limited number of days you can eat burgers and macaroni and cheese.

Core the zucchini with a teaspoon and do not use the inside. I haven’t discovered a good use for the pumpkin part yet. Any suggestions?

It is important to bake them in a covered container so that the liquid from the zucchini steams the filling.

The filling makes more than one tray of zucchini and I eat it all week. You can make two trays of zucchini boats with the filling.

How about using zucchini instead of tortilla? Would these Mexican Zucchini Boats be a good replacement for a burrito?

Mexican Zucchini Boat Recipe

4.7 of
7 opinions

Makes 8 servings
Preparation time 20 min.
Cooking time: 20 min.

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4 large zucchini
1 tablespoon olive oil
1 red pepper, cored and chopped
½ red onion, chopped
1 cup frozen corn, thawed
1 jalapeno, seeded and diced
1 15-ounce can black beans, drained and rinsed
1 cup fresh sauce
2 teaspoons of cumin
1 teaspoon chili powder
2 ounces grated cheddar cheese


Preheat oven to 400 F. Spray a 9×13” casserole dish with nonstick spray. Cut the zucchini in half lengthwise and scoop out the center of each zucchini with a spoon or melon scooper. Heat the olive oil in a large frying pan. Add bell pepper and onion and sauté until onion softens (about 4 minutes). Add the corn, jalapeño, beans, salsa, cumin and chili powder.

Place zucchini in a saucepan and fill with bean mixture. Sprinkle each half with cheese and cover the casserole with aluminum foil. Bake for 20 minutes. Top with cilantro (optional).

These don’t freeze well.

nutritional information

a boat is 123 calories, 4.5 grams fat, 1.8 grams saturated fat, 11.2 grams carbohydrates, 3.1 grams sugar, 6.9 grams protein, 3.1 grams fiber, 303mg sodium, 3 green, 2 blue, 2 purple WW SmartPts

Point values ​​are calculated by Snack Girl and are provided for informational purposes only. See all Snack Girl recipes

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