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Zucchini Burrito Boats

Zucchini Burrito Boats

Watch Video
degree-icon Easy
time-icon 10 Minutes
time-icon 45 Minutes
time-icon N/A
time-icon 6 Zucchini Halves
time-icon 1 Zucchini Half
diet-icon N/A
degree-icon Easy
time-icon 10 Minutes
oven-icon 45 Minutes
snow-icon N/A
plate-icon 6 Zucchini Halves
dish-icon 1 Zucchini Half
diet-icon N/A

Recipe Box

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Zucchini Burrito Boats
  • 3 Zucchinis, halved lengthwise
  • 2 tbsp. MagicalButter olive oil
  • Salt
  • Black pepper
  • 1/2 Onion chopped
  • 2 Cloves garlic minced
  • 1 Pound of ground beef
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp paprika
  • 1/2 Cup black beans
  • 1/2 Cup chopped cherry tomatoes
  • 1/2 Cup corn
  • 1 Cup shredded cheddar
  • 1 Cup shredded Monterey jack
  • Freshly chopped cilantro

How To

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Zucchini Burrito Boats
  • Preheat oven to 350° Fahrenheit.
  • Cut zucchini in half lengthwise 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.
  • Heat oil in a large skillet over medium heat. 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.
  • Spoon beef mixture into zucchini then top with cheeses. Bake until zucchini is just tender and cheeses are melted, about 15 minutes. Garnish with cilantro before serving. Enjoy!