Burrito Zucchini Boats

With this mouthwatering recipe, you will be able to eat more meat without gaining carb.

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Burrito Zucchini Boats
Servings
4 to 6 Servings
Ingredients
  • 2 tbsp cilantro chopped
  • 1 cup shredded monterey
  • 1 cup shredded cheddar
  • 1/2 cup corn
  • 1 cup cherry tomatoes chopped
  • 1 can black beans (15 ounces
  • black pepper freshly ground
  • kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1 lb ground beef
  • 2 cloves garlic minced
  • 1/2 onion chopped
  • 1 tbsp olive oil extra-virgin
  • 4 Zucchini, halved lengthwise
Servings
4 to 6 Servings
Ingredients
  • 2 tbsp cilantro chopped
  • 1 cup shredded monterey
  • 1 cup shredded cheddar
  • 1/2 cup corn
  • 1 cup cherry tomatoes chopped
  • 1 can black beans (15 ounces
  • black pepper freshly ground
  • kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1 lb ground beef
  • 2 cloves garlic minced
  • 1/2 onion chopped
  • 1 tbsp olive oil extra-virgin
  • 4 Zucchini, halved lengthwise
Instructions
  1. Preheat the oven to 350 degrees
  2. Score Zucchini as if you are mincing an avocado then scoop out insides to a bowl.
  3. Heat an olive oil in a skillet. Add the onions and cook for about five minutes, then stir in the minced garlic. After one minute, add the ground beef then cook till the meat is no longer pink.
  4. Drain the fats
  5. Stir in the paprika, chili powder, and cumin, then season using the pepper and salt.
  6. Stir in the corn, cherry tomatoes, and black beans
  7. Place a beef mixture on top of the Zucchini then top with some cheeses.
  8. Bake for about 15 minutes
  9. Garnish using cilantro and then serve warm

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