Easy and Healthy Burrito Zucchini Boats

Are you looking for an easy healthy weeknight fast meal that is loaded with favor and vegetables?

You are going to love these Burrito Zucchini Boats. All the flavors of ground beef burritos stuffed into zucchini shells instead. And it is ready in about 30 minutes!

Winner! Winner! Let's cook dinner! ...or something like that.

I love burritos in all forms: traditional in a tortilla, in a burrito bowl without the tortilla, or as a filling for squash.

This recipe is perfect for summer when you want something a little lighter and, if you are a gardener, when you need another recipe to use up all of those zucchini that are ready to be picked all at once.

Ingredients for Burrito Zucchini Boats

• zucchini
• ground beef
• olive oil (or other cooking oil)
• produce: yellow onion, garlic cloves, avocado, red or green jalapeño, red onion (or green or all yellow), tomato, cilantro, limes
• cheddar cheese (or Monterey Jack, or 4 cheese blend, etc.)
• sour cream (or plain Greek yogurt)
• spices: chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, black pepper

Other options for Burrito Zucchini Boats

Too hot to turn on the oven, cook them on the grill instead. Use a nice veggie grilling pan (like this) and cook the zucchini upside down at about 375 degrees.

Do you have one or two of those super extra large jumbo zucchini that you found hiding under a leaf that you swear was normal size yesterday? Make a burrito zucchini air craft carrier instead of individual boats and cut them into large slices for serving.

Is it autumn or winter and you want to use winter squash? You have my permission to stuff it in acorn squash, butternut, delicata, kabocha etc. You will want to bake it another 10-15 minutes before stuffing to make sure it is fork tender first.

More Fresh Vegetable Recipes from #OurFamilyTable

Swim suit season is here, which is a great reason to eat healthier with these delicious veggie loaded recipes:

Best Recipes Using Fresh Vegetables

• Burrito Zucchini Boats from That Recipe
• Chinese Chicken Salad from Karen's Kitchen Stories
• Eggplant Caponata from Magical Ingredients
• Moroccan Salad from Art of Natural Living
• Pan Roasted Saffron Tomato Crostini with Labneh from A Kitchen Hoor's Adventures
• Sauteed Zucchini and Squash with Bacon from Hezzi-D's Recipe Box

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Recipe

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Ingredients

 

• 4 medium zucchini (halved lengthwise)
• 2 tablespoons olive oil
• salt and pepper (to taste)
• ¼ cup yellow onion (diced small)
• 2-3 large cloves garlic (finely minced)
• 1 pound ground beef
• 2 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 cup cheddar cheese (shredded)
• 1 large avocado (seeded and diced)
• 1 large red or green jalapeño (diced small)
• ⅓ medium red onion (diced)
• 1 large tomato (diced)
• ¼ cup chopped fresh cilantro (plus more for serving if desired)
• 1-2 medium fresh limes (cut in wedges)

Seasoned Sour Cream Dip:

• ½ cup sour cream or plain Greek yogurt
• ½ teaspoon chili powder
• ¼ teaspoon ground cumin
• ¼ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon salt
• pinch black pepper

Instructions

 

• Pre-heat the oven to 375°F and line a large baking sheet with a baking mat or parchment paper.
• Scoop out the seeds from the zucchini with a spoon and discard. Place the zucchini halves cut side up on the prepared baking sheet and brush with one tablespoon olive oil. Season with salt and black pepper, to taste, and bake for 10-15 minutes until fork tender
• While the zucchini is baking prepare the seasoned dip by combining all ingredients in a medium bowl. Set aside.
• Heat the remaining olive oil in a large skillet over medium heat. Add the yellow onion and garlic and season with salt and black pepper, to taste. Sauté, stirring frequently, until the onion is translucent and develops a bit of color, about 4-5 minutes.
• Add the ground beef and season with chili powder, ground cumin, and smoked paprika. Lightly season with salt and black pepper, as desired, and stir to combine.
• Cook, breaking up the beef into small pieces with a spatula while stirring as needed, until the beef is cooked through, about 8-10 minutes. Remove from heat, drain fat if needed.
• Remove the zucchini from the oven and fill with the seasoned beef. Top with half the shredded cheddar and return to the oven until the cheese is melted, about 5 minutes.
• Remove the baking sheet from the oven and transfer the stuffed zucchini halves to a large serving platter. Top with the avocado, tomatoes, red onion, red jalapeños, and cilantro Squeeze some lime juice over the top, if desired. Top with remaining cheese.
• Serve immediately with the seasoned sour cream dip on the side. Offer lime wedges and additional cilantro, if desired.

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Until next time, happy eating!
~Audrey