March 9, 2025 20 Feedback
Mexican zucchini boats are for those who love burritos however not burrito tummy. You understand what I’m speaking about!
The burrito sits in your stomach and also you moan, “How did I eat the entire thing?”
These boats are like burritos with out the moaning. You employ zucchini – which is nice substitute for meals like pasta – try pasta and zucchini recipe and baked zucchini lasagna.
I do know it isn’t zucchini season however it’s nonetheless there on the grocery store ready for you. I eat squash all 12 months spherical and zucchini is one in every of my favorites.
I make an entire casserole dish of those after which I can eat two for lunch after I need a burrito. The one downside with storing these is that typically somebody eats them when I’m not trying. You understand who you might be.
This additionally makes a pleasant aspect vegetable for another wholesome meals. I served this with some grilled fish that my kids shortly rejected. I’ve cooked so many meals since March that my kids can’t stand – oh properly. There are solely so many days that you could eat hamburgers and macaroni and cheese.
You core the zucchini with a teaspoon and also you don’t use the insides. I haven’t found out a superb use for the squash half as of but. Any strategies?
It is very important bake them in a coated dish so the liquid within the zucchini steams the filling.
The filling makes a bunch a couple of tray of zucchini and I eat all of it week lengthy. You may make two trays of zucchini boats with the filling.
What do you consider utilizing zucchini as an alternative of a tortilla? Would these Mexican Zucchini Boats be a superb substitute for a burrito?
Mexican Zucchini Boat Recipe
Makes 8 servings
Prep time: 20 min
Prepare dinner time: 20 min
Components
4 giant zucchini
1 tablespoon olive oil
1 crimson bell pepper, cored and chopped
½ crimson onion, chopped
1 cup frozen corn, thawed
1 jalapeno, seeded and diced
1-15 ounce can black beans, drained and rinsed
1 cup contemporary salsa
2 teaspoons cumin
1 teaspoon chili powder
2 ounces shredded cheddar cheese
Directions
Preheat oven to 400 F. Spray a 9×13” casserole with non-stick spray. Slice zucchini in half length-wise and spoon out the middle of every zucchini with a teaspoon or melon-baller. Warmth olive oil in a big skillet. Add bell pepper and onion and sauté till onion is softened (about 4 minutes). Add corn, jalapeno, beans, salsa, cumin, and chili powder.
Lay zucchini in casserole and fill with bean combination. Sprinkle every half with cheese and canopy the casserole with foil. Bake for 20 minutes. Prime with cilantro (optionally available).
These don’t freeze properly.
Diet Information
One boat is 123 energy, 4.5 g fats, 1.8 g saturated fats, 11.2 g carbohydrates, 3.1 g sugar, 6.9 g protein, 3.1 g fiber, 303 mg sodium, 3 Inexperienced, 2 Blue, 2 Purple WW SmartPts
Factors values are calculated by Snack Woman and are offered for data solely. See all Snack Woman Recipes
