BURITTO RECIPE RECIPES

Name: Burrito Zucchini Boats
Prep time: 10 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 zucchini, halved lengthwise; 2 tbsp. extra-virgin olive oil, divided; Kosher salt; Freshly ground black pepper; 1/2 onion, chopped; 2 cloves garlic, minced; 1 lb. ground beef; 1/2 tsp. chili powder; 1/2 tsp. ground cumin; 1/4 tsp. paprika; 1/2 c. black beans; 1/2 c. chopped cherry tomatoes; 1/2 c. corn; 1 c. shredded cheddar; 1 c. shredded Monterey jack; Freshly chopped cilantro, for garnish

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Zucchini Burrito Boats from Delish.com are the perfect low-carb dinner option.

Provided by Lauren Miyashiro

Categories gluten-free low-carb Cinco de Mayo dinner

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 16

Ingredients

3 zucchini, halved lengthwise
2 tbsp. extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
1/2 onion, chopped
2 cloves garlic, minced
1 lb. ground beef
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. paprika
1/2 c. black beans
1/2 c. chopped cherry tomatoes
1/2 c. corn
1 c. shredded cheddar
1 c. shredded Monterey jack
Freshly chopped cilantro, for garnish

Steps:

Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides, reserving them for later. Place zucchini halves cut side-up into bottom of 9”-x-13” baking dish and drizzle with 1 tablespoon oil; season with salt and pepper. Bake until zucchini turns bright green and is just beginning to soften, 10 minutes. In a large skillet over medium heat, heat oil. Add onion and reserved zucchini and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat. Stir in chili powder, cumin, and paprika, then season with salt and pepper. Stir in black beans, cherry tomatoes, and corn.

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