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Try These Burrito Stuffed Zucchini Rolls and Make Clean Eating Fun!

Ingredients

  • Makes about 4 servings
  • 2 Tbsp avocado oil or extra virgin olive oil
  • 1 medium yellow onion diced
  • 1 jalapeno minced
  • 1 lb. ground turkey or grass-fed beef
  • 1 cup cooked brown rice
  • 1 Tbsp ground cumin
  • 2 garlic cloves minced
  • 1 15-oz. can fire-roasted crushed tomatoes
  • 4 medium zucchini sliced ⅛” thick(I used a mandolin)
  • Fresh parsley or basil chopped, for garnish
  • Parmesan cheese if desired

Instructions

  • Preheat oven to 400 F.
  • Place the zucchini slices on a sheet tray and roast for about 12 minutes to get them soft and easy to roll.
  • Place a large skillet over medium heat and add the oil. Once hot, add onion and cook until tender, for 4-5 minutes.
  • Add jalapeño, cumin and garlic and cook 2 minutes more. Add meat and cook for about 10 minutes, until it starts to get golden. Stir in the cooked rice, season with sea salt, then set aside.
  • Spread a thin layer of crushed tomatoes into the bottom of a 9"-x-13” baking dish. Top each slice of zucchini with a spoonful of cooked turkey mixture, then roll up and place seam side down in baking dish. Repeat to fill the dish.
  • Bake for 15 minutes more and garnish with parsley, parmesan cheese. Serve hot.