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Burrito Stuffed Zucchini Boats
Serves 6 |
A light, healthy twist on the classic.
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Ingredients:
| 3 zucchinis, halved lengthwise |
| Kosher salt, to taste |
| Ground black pepper, to taste |
| 2 tablespoons extra-virgin olive oil |
| 1/2 yellow onion, chopped |
| 2 cloves garlic, minced |
| 1 lb ground beef |
| 1/2 teaspoon chili powder |
| 1/4 teaspoon paprika |
| 1/2 teaspoon ground cumin |
| 1/2 cup corn |
| 1/2 cup black beans |
| 1/2 cup chopped cherry tomatoes |
| 1 cup shredded Monterey jack |
| 1 cup shredded cheddar |
Directions:
- Preheat oven to 350° F.
- Score zucchinis and scoop out insides, reserving for later. Place zucchini halves cut side-up into bottom of large baking dish and drizzle with 1 tablespoon oil. Season with salt and pepper. Bake for 10 minutes.
- Pour olive oil into a large skillet and bring to medium heat. Add the chopped onion and reserved zucchini to the skillet and cook for 5 minutes. Add the garlic and cook 1 minute, stirring frequently. Add the ground beef to the skillet. Cook until beef is no longer pink. Drain the liquids.
- Sprinkle chili powder, paprika, and cumin over top then season with salt and pepper.
- Add the corn, black beans, and cherry tomatoes to the skillet. Stir until well incorporated.
- Spoon the beef mixture into the zucchini boats. Sprinkle Monterey Jack and cheddar cheeses over top. Place in the oven and bake for 15 minutes.
- Transfer to serving plates and enjoy!
| Main Ingredient: | Ground Beef, Zucchini |
| Cooking Method: | Stovetop, Bake |
| Course: | Appetizer |
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