Burrito Zucchini Boats

  • 4 zucchini, halved lengthwise
  • 1 tbsp. extra-virgin olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 lb. ground beef or venison
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • Kosher salt
  • Freshly ground black pepper
  • 1 (15-oz.) can black beans
  • 1 c. chopped cherry tomatoes
  • 1/2 c. corn
  • 1 c. shredded cheddar
  • 1 c. shredded monterey
  • 2 tbsp. chopped cilantro
  • Optional jalapeno slices

    Directions

    PREP TIME: 0:10
    TOTAL TIME: 0:30
    Preheat grill to 400°. Cut the zucchini in half lengthwise and scoop out insides and use for bread, rolls, or anything creative.
    In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic a ground meat, breaking up the meat with a wooden spoon. Cook until done and drain fat into bowl to cool before disposing in trash.
    Stir in chili powder, cumin, and paprika, then season with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
    Spoon beef mixture into zucchini then top with cheeses. Bake until zucchini is just tender and cheeses are melted, about 15 minutes. Garnish with cilantro (plus jalapeno if you have the desire) and serve warm.

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