Zucchini Burrito Boats – C
dinner rolls and salad
  • Classic
  • meatless, skinny
Zucchini Burrito Boats – C
dinner rolls and salad
  • Classic
  • meatless, skinny
Servings:

Ingredients

Prep
  • 6 zucchini
  • 15 oz can black beans
  • 1 bag frozen rice steamer
  • 1 bell pepper
  • 1/2 C fresh cilantro
  • 1/2 C salsa
  • 1 C frozen corn
  • 2 t taco seasoning
  • salt and pepper to taste
On Cooking Day
  • 2 C shredded Mexican cheese blend
  • 6 C salad greens
  • 6 dinner rolls

Instructions

To Assemble
  1. Slice zucchini in half lengthwise. With a spoon, scoop out the flesh of the zucchini to make a “boat” for the toppings. Put “boats” in a container with lid.
  2. Drain and rinse black beans. Steam rice according to package directions.
  3. Chop bell pepper and cilantro.
  4. Add beans, bell pepper, cilantro, rice, and remaining ingredients to large zipper bag. Zip to seal and toss around to mix.
To Cook
  1. Pat zucchini boats dry with paper towel.
  2. Add prepped mixture to the top of each zucchini boat.
  3. Top each with cheese.
  4. Bake in a 400 degree oven for 15 minutes.
  5. Serve with dinner rolls and side salad.

Ingredients

Prep
  • 6 zucchini
  • 15 oz can black beans
  • 1 bag frozen rice steamer
  • 1 bell pepper
  • 1/2 C fresh cilantro
  • 1/2 C salsa
  • 1 C frozen corn
  • 2 t taco seasoning
  • salt and pepper to taste
On Cooking Day
  • 2 C shredded Mexican cheese blend
  • 6 C salad greens
  • 6 dinner rolls

Instructions

To Assemble
  1. Slice zucchini in half lengthwise. With a spoon, scoop out the flesh of the zucchini to make a “boat” for the toppings. Put “boats” in a container with lid.
  2. Drain and rinse black beans. Steam rice according to package directions.
  3. Chop bell pepper and cilantro.
  4. Add beans, bell pepper, cilantro, rice, and remaining ingredients to large zipper bag. Zip to seal and toss around to mix.
To Cook
  1. Pat zucchini boats dry with paper towel.
  2. Add prepped mixture to the top of each zucchini boat.
  3. Top each with cheese.
  4. Bake in a 400 degree oven for 15 minutes.
  5. Serve with dinner rolls and side salad.
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