Mexican Black Bean Burrito Zucchini Boats
Zucchini Season!
When the heat is on, zucchini season is here, and they are ready to take over your kitchen! I personally loved being at the point of saying “OMG, what am I going to do with all of this zucchini!?”. During the height of the overwhelming zucchini season, it is not uncommon for us to eat it every day (in every way – breads, muffins, grilled, rolled, casseroles, stuffed, appetizer bites, etc). You can make zucchini boats (a hallowed out zucchini stuffed with stuff) in just about any flavor variation that you like. This Mexican Version comes together so quickly and makes a perfect light summer dinner or could even be served alongside another Mexican dish.
You can so easily scale up this recipe to feed a crowd, and if you end up with extra filling you could even just add in some pasta (orzo or elbows are a go-to) and have a Mexican Pasta Salad with almost no extra prep! The nice thing about these is that the filling can be made ahead of time and then when you are ready for dinner, just scoop out those boats, fill ’em up and throw them in the oven. A spoon works for scooping out a zucchini, but nothing works quite as well as a melon-baller, seriously – this little gadget is super helpful and you should probably get one if you don’t have it already (and kiddos are more likely to eat food that looks fun & little balls of fruits or veggies sure look fun, its a win-win!)Although I have not tried it with this recipe, if you have a stead hand and won’t drop out the filling – these would be amazing on the grill as well!!
- 1 cup corn (canned or frozen or chopped from the cob)
- 1 can black beans
- 1/2 cup chopped pepper
- 1 can rotel (mexican seasoned) tomato
- 1/4 cup chopped onion
- 2 cloves diced garlic
- Cilantro (to taste, about 1/4 cup)
- Salt/Pepper to taste
- 1/4 cup cheese (approx)
- 4 zucchini
- Mix all the filling ingredients (everything but zucchini and cheese). TASTE YOUR FILLING and adjust it to be exactly what you want!
- Cut zucchini in half and hallow out the insides using a melon baller or spoon. Chop up the zucchini insides and add some into your filling or save for another recipes (bread/muffin/etc)
- Carefully fill up your boats & top with your cheese.
- Pop into preheated 350 degree oven for about 20 minutes. Add more cheese and cook another 5-10 minutes and check for done-ness.
- You can cook these more or less depending on how you and your family like them!
p.s. you NEED to try some of these amazing other Zucchini Recipes on my site too, feel free to search for more too!
And I leave you with this, Today’s Question of the Day… How do you feel about the Zucchini Take-Over?