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Burrito Zucchini Boats

Zucchini boats stuffed with ground beef or chicken, rice, black beans, and tomatoes topped with melted cheese and your favorite taco toppings, enjoy!
Course: Entrée
Cuisine: American, Mexican
Servings: 8 boats

Ingredients

ZUCCHINI:

  • 4 med zucchini

FILLING:

  • 1/2 lb. ground beef chicken, or turkey
  • 1/2 yellow onion diced
  • 1 c. cooked white rice
  • 1/2 c. canned black beans drained and rinsed
  • 1 (10 oz.) can Rotel diced tomatoes with green chilies
  • 1 tsp. chili powder
  • 1 tsp ground cumin
  • 1/2 tsp. garlic powder
  • 1/4 tsp. kosher salt or to taste
  • 1/4 tsp. black pepper
  • 1 c. cheddar and Monterey Jack cheeses or Mexican blend

GARNISHES:

  • sour cream
  • shredded lettuce
  • cherry tomatoes quartered
  • diced red onion
  • sliced avocados
  • chopped cilantro
  • sliced olives

Instructions

  • Preheat oven to 400 degrees. Lightly spray a rimmed baking sheet or casserole dish with cooking spray: set aside.
  • ZUCCHINI: Cut each zucchini in half lengthwise. Using a metal spoon, scoop out the seeds and discard.
  • Place zucchinis cut side up, side by side on the prepared baking sheet or in a casserole dish. Bake for 10 minutes.
  • FILLING: Meanwhile, in a large skillet, brown the ground beef, breaking it up with a wood spoon. Cook until the meat is no longer pink about 5-6 minutes. Add the onions, rice, beans, diced tomatoes with green chilies, and spices. Stir occasionally for about 3-4 minutes.
  • Remove the zucchinis from the oven. Spoon the beef and rice mixture into the zucchinis evenly filling and mounding each zucchini boat. Bake for an additional 10 minutes.
  • Remove from the oven and top with cheese. Bake until the cheese is melted about 3-5 minutes more.
  • GARNISHES: Garnish with your favorite toppings and enjoy!