Zucchini Burrito Boats

Tex-Mex Zucchini

Prep: 15 Min | Cook: 25 Min

Swap the tortilla for a low-cal zucchini boat burrito.



4 Large Zucchinis
1 can Black Beans, Drained and Rinsed
1 can Pinto Beans, Drained and Rinsed
1 cup Cooked Brown Rice

1 cup  Salsa
1 Large Red Bell Pepper, Cored and Diced
1/2 Small Red Onion, Diced
1/2 cup Corn Kernels

1 Tbsp + 1 tsp Olive Oil
2 tsp Cumin
1 tsp Chili Powder
1/2 cup Fresh Cilantro, Finely Chopped
1 tsp Salt
1/2 cup  Shredded Cheddar/Monterey Jack Cheese or Plant-Based Cheese Alternative


  1. Cut each zucchini in half lengthwise and hallow out the center of each.
  2. Brush the tops with olive oil and place them skin side down in a greased casserole dish.
  3. In a large skillet, add 1 Tbsp of olive oil, onions, and peppers and cook for 2-3 minutes. Then add rice, corn, beans, salsa, chili powder, and cumin. Stir everything together and cook for 5 minutes. Then, add cilantro and salt.
  4. Spoon the filling into the inside of each zucchini until full. Sprinkle with cheese and cover with foil.
  5. Bake in a 400 degree oven for 25 minutes then remove the foil and set the oven to broil. Let cook for 5 more minutes or until the cheese is bubbly and golden brown. Allow to cool and top with fresh cilantro, if desired.  

Nutrition Facts

Servings: 8

Amount per Serving

Calories: 240

Total Fat: 7 g

Cholesterol: 5 mg

Sodium: 810 mg

Total Carbohydrate: 30 g

- Dietary Fiber: 7 g

- Sugars: 5 g

Protein: 9 g

Vitamin A: 6%

Vitamin C: 45%

Calcium: 8%

Iron: 8%

Manganese: 20%

These percentages represent the suggested daily healthy adult dose for vitamins and minerals.