Make Mexican zucchini burrito boats: A step-by-step recipe
Mexican zucchini burrito boats are a delightful vegetarian and eggless twist on traditional Mexican cuisine, offering a healthy spin. Originating as an inventive way to incorporate more vegetables into meals, this dish has gained popularity for its delicious taste and nutritional benefits. Perfect for family dinners or special occasions, these burrito boats are sure to impress everyone. Let's get cooking.
Gather the following ingredients
For this dish, you need four zucchinis, one cup cooked brown rice, a 15-ounce can black beans (rinsed, drained), one cup corn kernels, one small chopped red onion, two minced garlic cloves, one diced avocado, one cup salsa (any spice level), one teaspoon cumin, one teaspoon chili powder, half cup shredded vegetarian cheese, cilantro, and salt and pepper to taste.
Prepare the zucchini boats
Begin by preheating your oven to 400 degrees Fahrenheit. Meanwhile, wash the zucchinis and slice them lengthwise into halves. Use a spoon or melon baller to scoop out the center flesh of each half, forming a boat shape. Be cautious not to break the skin. Finely chop the removed flesh for later use in the filling.
Cook the filling
Heat a skillet over medium heat, adding a tablespoon of olive oil, chopped red onion, and minced garlic. Saute until softened, about two minutes. Add reserved zucchini flesh and corn kernels, cooking for five more minutes until tender. Mix in cooked rice, black beans, salsa, cumin, chili powder, salt, and pepper. Cook for another few minutes then remove from heat.
Assemble and bake
Fill each zucchini boat with the mixture, allowing it to heap slightly. Arrange the boats on a parchment-lined or lightly greased foil baking sheet. Generously sprinkle shredded cheese over each boat. Place them in the preheated oven and bake for about 20 minutes, until the cheese has beautifully melted and the zucchini is tender yet retains its shape.
Serve with garnishes
Once baked thoroughly, remove your Mexican zucchini burrito boats from the oven and let them slightly cool before serving. Generously garnish each boat with diced avocado and fresh cilantro leaves right before serving. These burrito boats can be enjoyed hot as a main course or at room temperature, making them a perfect addition to any mealtime. Enjoy your deliciously healthy Mexican zucchini burrito boats!
