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