Vegetarian Zucchini Burrito Boats stuffed with Mexican rice, black beans and corn with cheese. A great meatless Mexican appetizer or light meal.
Cuisine Mexican, Tex-Mex
Keyword stuffed zucchini
Prep Time 25minutes
Cook Time 30minutes
Total Time 55minutes
Author Mom Foodie Contributor
4 zucchini squashmedium to large
15oz black beans canned, drained and rinsed
1cupcooked brown rice
1bell peppercored and diced
1tablespoonolive oilplus more for basting
1 ½teaspoonchili powder
¼teaspoonsea saltor salt and pepper to taste
½cup cilantrofresh chopped
1cupshredded Monterey jack cheese
Preheat the oven to 400 degrees F. and grease a 9x13” baking dish.
Slice each zucchini in half, lengthwise. Hollow out the center of each zucchini with a metal spoon.
Baste the top of the zucchini halves with olive oil, and place each skin side down in the casserole dish.
Place one tablespoon of olive oil in a large skillet over medium heat. Once hot, add the onion & peppers. Sautee for 2-3 minutes. Then, add the rice, corn and beans, followed by the salsa and spices. Mix together well and continue cooking for 5 more minutes. Remove the skillet from the heat and set aside.
Mix ¼ cup of the fresh cilantro into the filling. Mound filling into the hollowed zucchini halves. Sprinkle each zucchini boat with shredded cheese. Cover the baking dish with foil.
Bake for 25 minutes, then remove foil and set the oven to broil. Cook for 5 more minutes, until the cheese is bubbly and golden brown.
Rest the zucchini boats for 5 minutes, then sprinkle on the remaining fresh cilantro and serve.