Mexican Zucchini Burrito Boats

Intro and Overview…

Mexican Zucchini Burrito Boats is a meal very similar to the Taco Skillet, with the biggest difference being that the ingredients are served in zucchini boats instead of over tortilla chips.

Stuff You Need…

• 4 large Zucchini
• 1 15-oz. can Black Beans, drained and rinsed
• 1 Cup cooked Rice, white of brown
• 1 Cup Salsa
• 1 Red Bell Pepper, finely chopped
• 1/2 large Red Onion, finely chopped
• 1/2 Cup Corn Kernels
• 1 Cup Mexican or Fiesta Blend Cheese, shredded
• 1 Tbsp. plus 1 tsp. Olive Oil
• 2 tsps. Cumin
• 1 tsp. Chili Powder
• Salt, to taste

And Then…

Slice each zucchini in half lengthwise. Use melon baller or metal tablespoon and hollow out the center of each zucchini boat. Lightly brush the tops with olive oil then place zucchinis, skin side down, in a lightly greased 9 x 13 baking dish.

In a large skillet over medium heat add olive oil, onion, and peppers. Sauté for 2-3 minutes. Add the rice, corn, beans, salsa, chili powder and cumin. Toss ingredients and cook for about 5 minutes more. Remove the skillet from burner.

Preheat oven to 400 degrees. Spoon the filling into each zucchini boat until full. Sprinkle each boat with cheese then cover baking dish with foil. Bake for 25 minutes, remove the foil, and set oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.