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Burrito Stuffed Zucchini Boats

Ingredients

  • 2 large zucchini halved, then halved again lengthwise as shown
  • sea salt and fresh ground black pepper to taste, about 1/4 teaspoon each
  • 1 Tbsp avocado oil olive oil
  • 1 small yellow onion diced
  • 1 lb. lean ground turkey or beef
  • 2 cloves fresh garlic minced
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 tsp paprika
  • 1/2 cup organic corn frozen (thawed) or fresh cut from the cob
  • 1/2 cup cooked brown rice
  • 1/4 cup cooked crumbled nitrate free bacon
  • 1/2 cup shredded Monterey jack or cheddar Jack cheese, divided
  • fresh chopped cilantro leaves to garnish

Instructions

  • Preheat your oven to 350 degrees f.
  • Scoop out insides of your zucchini, creating "boats" and reserve it for later.
  • Place zucchini halves, cut side-up, into the bottom of 9”-x-13” baking dish and lightly spray or rub with cooking oil; season with sea salt and pepper, then bake just until zucchini begins to soften, about 10-12 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat.
  • Add in onion and sauté for about 4 minutes. Stir in garlic and cook about 1 minute more.
  • Add in ground meat, breaking it up with a wooden spoon as it cooks, drain most of the grease if necessary, then sprinkle meat with all seasonings and continue to cook until nicely browned.
  • Take the pan off the stove, then add in your corn, cooked brown rice, bacon, 1/4 cup of cheese, and the remaining zucchini flesh.
  • Carefully spoon this mixture into zucchini boats then top with remaining cheese.
  • Bake until zucchini is tender and cheese is melted and bubbly, about 12-15 minutes.
  • Sprinkle with cilantro before serving.