Mexican Zucchini Burrito Boats
Mexican Zucchini Burrito Boats- a simple meatless and gluten-free meal that’s packed full of flavor!
You know, like burrito bowls…but with a different vessel.
You saw this coming, didn’t you?
I know, I’m so predictable. What can I say? I love a good burrito bowl.
And because spaghetti squash isn’t exactly in season right now, we need a stand-in. Which is where these lovely little green zucchini boats come into play.
Mexican Zucchini Burrito Boats Ingredients
So this recipe is almost exactly like the spaghetti squash version but with the filling scaled down so that it fits inside of zucchini. Outside of that, I only made two small changes:
- First of all, I used a poblano pepper in place of the jalapeno because I had one on my patio that was ripe for pickin’! In case you are aren’t that familiar with poblanos, they’re actually milder than a jalapeno so feel free to stick with the latter if you prefer a little more umph in your boat.
- I also threw some brown rice into the mix to add more protein and fiber. Trader Joe’s sells organic brown rice in the frozen section and all you have to do is microwave it for 3 minutes. Easy peasy.
How to Make Zucchini Burrito Boats
What’s great about the zucchini version compared to the spaghetti squash is that you don’t have to cook the zucchini ahead of time. You simply cut them in half, scoop out the center, stuff ’em and they’re ready to go. That means minimal oven time which I all know we appreciate this time of year.
Oh, and if you’re thinking you need a fancy tool like a melon baller to scoop out the center, you don’t! I used a metal teaspoon and it worked like a charm. You might even be able to get away with a regular metal spoon.
Well I hope you get a chance to put those summer zucchini to good use and give these a try soon. They’re a delicious way to sneak in some green for dinner!
Mexican Zucchini Burrito Boats
- 4 large zucchini
- 1 15 ounce can black beans, drained and rinsed
- 1 cup cooked brown rice
- 1 cup salsa, use your preferred level of spiciness
- 1 red bell pepper, cored and finely chopped
- 1/2 large red onion, finely chopped
- 1/2 cup corn kernels
- 1 jalapeno, or poblano pepper, cored and diced
- 1 tablespoon + 1 teaspoon olive oil
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1/2 cup fresh cilantro, finely chopped
- salt to taste
- 1 cup shredded cheddar/monterey jack cheese
- Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal tablespoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.
- Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
- Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
- Allow them to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.
Ha! I wanted to make something like this but just didn’t feel like coming up with a recipe (for whatever reason … who knows!). And now I can just make and enjoy :) You have most excellent timing!
Hi how many people can eat one batch?
It depends on the person! One batch usually makes 4 servings for us.
How cool are these lil ol thangs?!! I’ve never made a zucc boat, but by the looks of it they’re lots of fun, and all that flavor has my mouth watering. That’s one mighty fine looking poblano…can we see more pictures of your garden??
Wow! What an awesome looking burrito boats! Just so so good!
These are right up my alley–burritos bowls are my fav so any way that allows me to replicate them I will!
Love this idea! So pretty and so healthy! Definitely trying this recipe at home. Thanks for sharing!
I’ve done zucchini pizza boats before but never with Mexican stuff!!! I’m definitely going to try this one out. I love anything with black beans!
These look so so so good! I love Mexican foods as a filling. Congrats on your garden, too. So far only our cherry tomatoes are doing really well and everything else is taking forever to come in!
These are so cute Sarah! I’m bookmarking the recipe because I definitely will be making it! After all, zucchini is arguably my favorite veggie + I always can get behind healthy Mexican food. Yum!
As if burrito bowls weren’t delicious enough already, you go and make these beauties!! Nice job, Sarah, these look absolutely scrumptious! x
Thank you so much Consuelo! :)
Congratulations on your pablano harvest! Look at that beauty; one of my favorite peppers! I understand why you get so excited… it IS SO exciting!! These zucchini boats have all the flavors I crave! Mexican food is always at the top of my list and this whips up in no time. A perfect weeknight meal with a side of guacamole! Delicious, Sarah!
Thanks Traci! And yes, guacamole is the perfect accompaniment! :)
I love stuffing zucchini and it’s pretty adorable to call them boats. I went a little overboard on my zucchini-buying, so I bet these boats will be on the menu soon. Anything with mexican flavor is perfect for me.
You and me both! I’ve been making zucchini recipes like it’s nobody’s business. :)
awww what a cute little pepper! Out of my 12 jalapeño plants I think I have about 8 jalapeños growing total. haha. To be fair about 4 of my plants are hidden from my zucchini plants taking over. I definitely underestimated how big plants can get.
Your garden sounds amazing, Kelli! You should do a post and show it to us!
I love these low-carb boats! Pinning :)
I just made these for a very late lunch and very early dinner and they are fantastic! I’ve also decided that I can freeze portions to thaw and cook during the week. I live alone, so some recipes are just too big and I don’t want to eat the same thing everyday. I do love variety. This recipe will fit very well into that plan. Thanks for all your hard work and awesome recipes! Have a great day! Nancy
I’m so happy you enjoyed them, Nancy! I think that sounds like a great solution to incorporate some variety into your diet. Thank you so much for the feedback! :)
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These are on my weekly menu — can’t wait to try them!
I had one question, though. It says the recipe makes 6 zucchini boats, but it looks like it actually makes 8. Is the nutrition info for 1/6th of the recipe?
Yes, it was for 1/6th but I just updated it to reflect 1/8th. Thank you for catching that! :)
These are amazing amazing amazing ! What is everyone doing with the scooped out zucchini meat. Brownies? Cakes? Smoothies? Ideas please.
I think it would be great in brownies!
I was going to ask the same thing. The zucchini meat is just too good to throw away! Sure the boats are fantastic for you, but the zucchini meat deserves it’s own special recognition. After all, what would the zucchini be without the meat? Just an empty shell. So, if you make anything with a boat, save the meat for sure. You can freeze it until you have enough meat for any recipe. The meat makes almost any baked recipe wonderfully moist and adds healthy nutrients that you will appreciate. If you have a picky eater at home, they will usually reach for a muffin before they would ever eat a green vegetable. The meat will add a serving of vegies to any muffin, cupcake, brownie, or roll. Your imagination is often needed in order to get the proper nutrition into both children and the elderly. Adding nutrients wherever you can is an absolute must. So, give that zucchini meat the recognition it deserves and give your recipes an extra punch of nutrients. Your family will be better off for it.
I chop it up and add it in the mixture!
Exactly!! Stuffed zucchini boats are similar to twice baked potatoes in the idea that you are supposed to use the scooped out part back in the recipe. If you salt the scooped out portion it releases a lot of water which helps keep your mixture from being too watery. Same goes for stuffed mushrooms! I hate when I find a recipe that says to throw away the stems…I’m like no!! I’m adding those to the mixture!
Thanks for the yummy & versitle recipe !!
I do agree with using the inside of the zucchini. BUT, as she mentioned do remember to lightly salt it/ let sit in colander or on paper towels to drain. Then squeeze dry. I preferr smaller zucchini
b/ c far less seeds. Just sometimes, for a splurge, I would crush up multi-grain tortilla chips
(Scoops) then top the boats with the “crumbs” last few minutes of baking, & top with cheese. This recipe is so versitle. You can add in a little Lime ZEST (I do) for a bright taste that goes well in this. OR if you have any left over ground chicken/turkey taco meat, that could be mixed in as another option for another day.
What’s. Serving size?
The nutrition facts are for one burrito boat. I typically eat two. :)
I don’t see the nutritional facts anywhere?
This looks delicious! I really like the name of your blog. Im all about yummy, healthy food : )
Thanks Elle! :)
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mmmmmmmmmmmmmmmmmmmmm…. Made these yesterday; they were delicious!! I’m not into spicy food so I swapped the spicy pepper for sweet green pepper and just put a little bit of chilli pepper in. Delicious!
Haha! That’s a lot of mmm… ;)
Do these freeze well?? :)
I haven’t tried but I would think they would freeze best before cooking. Let me know if you end up trying it!
I substituted a can of Mexican style corn which had red and green peppers already in it. Left out the poblano pepper because my salsa was already spicy. I chopped up the insides of the zucchini right into the mix. No reason to waste good zucchini! Very, very yummy!
I’m so happy to hear you enjoyed it, Sylvia! That salsa sounds pretty awesome too! :)
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What can you do with the zucchini that was scooped out.
I added it to my meal replacement shake the next morning!
So this recipe is yours! I sent my roommate this recipe to make from Pinterest and my roommates and I have made this recipe multiple times this past summer and it’s so good, Sarah! Two boats fills me up fast too! Thanks so much! xo
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I made these last nite and they were amazing, just the right amt of spice. I had some filling left over and made a wrap with a little lettuce and small amt sour cream . It was delicious.
That’s great to hear, Sherie! Thank you for the feedback! :)
I tried this recipe and it was a big hit! I substituted pineapple for the beans and it was good.
Pineapple sounds like such a unique idea! Thank you for the feedback! :)
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So, so,so good and super easy. I added Chicken ; ) and next time will try fish (hope I don’t offend anyone but, boys in the house)
I love this recipe, but I have to tell you that your site is so bogged down by ad space that the pages take forever to load on mobile and they freeze often. It makes it difficult to use the actual recipe on a mobile device.
I’m sorry to hear that, Rachel! Unfortunately the ads are what help me maintain the site. But as my traffic grows, I’ll eventually be able to move away from using so many. Hopefully that happens in the near future!
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I was wondering how these freeze? My dh doesn’t like anything healthy and, like you, I don’t want to eat them for days and days, since I’ll be the only one eating them.
Did you prepare them completely and then freeze them? And did you cook them from frozen or thaw them first? TIA
Hi Kai! I haven’t tried freezing them yet but my guess is that they it would work fine. You could freeze them prior to cooking and then cook them straight from frozen, or freeze them after cooking and allow them to thaw at room temp for a few hours before reaheating. I hope that helps! :)
I made these for last dinner and they are amazing! Thank you for great inspiration for vegetarian meal!
Yay! Thanks for the comment, Marzena! :)
This dish was easy and fun to make! Very delicious might I add!!!! I switched the brown rice for yellow rice because I don’t like brown rice nor do I know how to cook it. It came out perfect!!! Wish I could post a pic but don’t see an option to..
I’m so happy you liked it, Juanita! Thanks for the feedback! :)
There isn’t any way to post a picture on here but you can post it on my facebook page: https://www.facebook.com/makingthymeforhealthblog/
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Just happened to have all the ingredients lying around so I thought I would try these. Came out incredible and SO easy to make! Thanks for sharing xo
Awesome! Thanks for the feedback, Brittany! :)
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I found this recipe on pinterest and I new I just had to try it! I made it for dinner tonight and it was FANTASTIC! Definitely going to be a making this more often! Thank you for sharing this delicious recipe!
That’s great to hear! Thanks for the feedback, Ashlyn! <3
It looks delicious and I will definitely try to make them. I have a question….you didn’t peel off the skin of the zucchini, can you eat this? Or do you just eat the inside.
You can eat the skin too! :)
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Just wondering, what type of canned black beans do you use? (I’m not big on cooking so everything is hard for me) Lol, but I was just under the impression that canned beans shouldnt be drained and/or washed?
Hi Emily! I use Eden Organic Black Beans because I like that the can lining is BPA-free. I always rinse my beans to remove any excess sodium but you can skip that step if you prefer. :)
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Question: the cup of cooked rice…does that mean a cup of dry rice, then cooked (ultimately making more than a cup), or just a cup of cooked rice?
Just one cup of cooked rice! :)
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I try a lot of new recipes to use up goodies from our garden and this one was a definite WINNER! Soooo delicious!! My hubby can’t eat corn and I didn’t have cilantro so those were omitted. I’m also swimming in tomatoes so I added several chopped tomatoes to the stuffing….OMG so delicious! Thank you!!!
I am waiting on my zucchini to grow so I can try these boats. I like everything in it Can’t wait.
C’mon zucchini! ;)
I hope you love them, Alma!
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These were delicious! Thanks for the recipe!!
I’m happy to hear you enjoyed them! Thanks Stephanie! :)
What kind of “bite” does the zucchini have after the dish is done?
Hi Tamika! It depends on what kind of salsa you use. The jalapeño peppers add a mild-to-medium level of spice. If you use a mild salsa then I would consider it to have a mild “bite”. I hope that helps! :)
Made it tonight and will make it again. Thanks for this; it is clearly a keeper.
Awesome! Thanks Lyn!
What do you do with the other “half of the cheese”? I presume it’s mixed into the filling? Thanks!
Hi Leah! I meant to say sprinkle each half of the zucchini boats with all of the cheese. Sorry for the confusion! I just changed the wording so that it wouldn’t be misleading. Thank you! :)
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Not being a great lover of zucchini—nor living someplace where my neighbor’s would be dumping Summer’s garden-excess on my doorstep—I finally got around to making this recipe with two modifications: An avocado, quartered and sliced—what’s a burrito without one? And, I also quartered and sliced the zucchini, lightly sauteeing it before mixing it in with the rest of the unmodified recipe’s ingredients, and baked it as a a casserole. Oh la la! Very nice. A lovely, flavorful and visually appealing casserole to add to any dinner where vegetarians may make an appearance, or where you simply don’t feel like having meat.
I loved that you turned it into a casserole. Sounds amazing!
Thanks for the feedback, Paul!:)
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Loved these boats!! I added extra lean ground turkey, subbed black beans for pinto, & quinoa instead of rice. SO delish. These will definitely become a staple lunch dish. Thank you for the recipe!
Love love love. For someone whose not the best cook and still learning these turned out perfect. They were delicious and the filling turned out so well I used the leftovers and made burritos.
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First time making this dish. Used as a side. Went well with our grilled salmon and steamed broccoli. So good! Thank you for this recipe!
I’m so happy to hear that. Thanks Martha!
Made this dish this afternoon, my husband and son could not get enough of it!! it is so easy and tasty. We ran out of zucchini’s so my son wrapped up the filling in a tortilla. This will definitely be a fpfrequently made meal in our home, thanks so much for sharing the recipe :)
That makes me so happy to hear! Thanks for the comment, Kelly! :)
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Absolutely awesome. Easy to make and delicious!!
I’m so happy to hear you enjoyed them, Terri! Thank you!
Thanks for these little beauties Sarah: they were a joy to make with their glorious colour and fun to watch them grill. A very filling side dish. I skipped the poblano & my jalapeño aren’t quite ready yet but medium-strength salsa did the trick. Prepared 8 to eat thru the week: So, all set for zucchini boats- Yum! Great to get ideas from coomments for Left-over mix for next batch too!:-) Teresa
I love the idea to prep them for a side item! Thanks for the feedback, Teresa! :)
hi – these look so good. What would the nutrition count be per boat if the cheese was eliminated? Most curious how much total fat grams would be for each one.
Hi Beth! I just plugged it in without cheese and it said 237 calories + 3.4 grams of fat per boat. I hope that helps!
Gosh, without the cheese it has more calories per serving than with the cheese? I’m not sure that can be correct.
Hi Traci! I’m sorry for the confusion. I have since realized that this nutritional calculator isn’t the most reliable so I’ve stopped using it. I need to go back and update my older recipes to reflect that. I would recommend using MyFitnessPal and entering in the specific brands of ingredients you use for the most accurate results.
I just made these today and they are wonderful and tasty. I saved the meat of the zucchini for my soup tomorrow and added some guacamole , then we had the rice. I halved all the ingredients, because we are only 2 people in this household so my can of beans leftover were added to the rice. How much more can one get to the south of the border
So happy to hear it was a hit, Kerstin! Thank you! :)
Made these tonite and they were good. I did like the filling, however, I think what could have made them better would have been the addition of some garlic. I also think if you salted the “boats” before filling them that would have added flavor. I don’t use a lot of salt when cooking and added very little since there was cheese, canned beans and salsa. As I was eating and got down to the zucchini the zucchini tasted bland so perhaps some salt would have made a difference. Thank you for the recipe. I will try again with these changes.
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I’m so glad I came across your recipe on Pinterest, my family loved these, even my 2 and 4 year olds asked for seconds! I did substitute ground beef for rice because my husband doesn’t handle grains well, but they were still amazing! Thanks for sharing!
So happy to hear it was a hit, Lynisha!
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I loved it – at least, I WILL love it next time I make it. I’m one of those people for whom cilantro tastes like soap. Next time, I’ll just omit it. Glad to have the recipe, though.
Glad to hear you enjoyed it, Mark! Sorry about the cilantro. ;)
Going to try this for dinner next week! Quick question, did you (or anyone) serve these just as or did you add a side? I’m super pumped to try these!
I serve them as a main dish! With a few tortilla chips on the side. ;)
This recipe was Fa-Bulous !!! I couldn’t get enought of the filling ! I didn’t have any jalapeno (but put Sriracha sauce), didn’t put corn nor cheese but I transformed it into a non-vegan recipe by adding ground beef (mixed with a little beef broth) and added white rice (1 cup) to the mix. It tasted incredible thanks for sharing! It looks so cute now all my friends want the recipe :D
Hi Claudia, I’m so happy you liked the recipe! It always pains me to hear when someone adds beef as it’s not necessary and bad for the planet. I hope you’ll consider trying it without next time. It really doesn’t need it. Thank you for the comment!
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My vegetarian-hating, brown-rice loathing husband even enjoyed this! Thank you! Will be making often from now on.
Score! Thanks so much, Miranda! :)
LOL!! Such an entertaining and informative post! Thanks for the recipe. I think I’ll give it a try. :-)
Excellent, everyone loved it!
Have you added scooped squash back into these?
Hi Joyce, I haven’t tried it myself but there are a few comments with ideas on how to use the leftover squash. Thanks!
taste is great. easy to make too.
This recipe is sooooooo good, but next time I will put less cumin, everything else is perfect. Thank you
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I’ve been making this for a while now, and it’s one of my family’s favorites. It’s a great way to sneak in some veggies.
So happy to hear that! Thanks Mandy!
These were so good last night making them again tonite! Added spicy salsa since we love the heat & eliminated the cheese because we don’t eat cheese. Even without cheese…excellent! I saved the scooped out zucchini & going to roast it along with other veggies tomorrow. Great recipe!!!
I’m so happy to hear you enjoyed them, Karen! I stopped eating cheese since I published this recipe and I find that cashew cream drizzled on top makes a great substitution. But eating it without makes it even lighter so I’m glad to hear it’s good that way too. Thank you for the comment! :)
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Questions, what makes cow dairy healthy? Completely new to this blog. I have just never seen any data or research to show that it’s healthy.
I’m so glad you asked that, Amanda. I used to think dairy was healthy because it provided calcium and protein but now that I know the truth about it’s health effects and how it’s produced, I no longer eat it or create recipes with it. Unfortunately I didn’t realize it until after I started my blog so I have many recipes on here that no longer align with my values and beliefs. I’m working on updating the older ones to be entirely plant-based. It is a lot of work to go back and reshoot everything in addition to keeping up with regular content but it’s a long-term goal of mine. I actually just shot a plant-based version of this recipe that I’ll be posting very soon! :)
Where can I send some support for your content? You don’t have a patreon page or a PayPal.
That is so kind of you to offer, Amanda. Sharing my recipes with your friends and family is the best thing you can do to support my work. I really appreciate your help! :)
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These are amazing! And we can make some vegan for some family members minus the cheese. The filling is also good in taco shells to satisfy taco cravings for those who once ate meat and now miss tacos. These are made regularly in our family!
I’m so happy you like them, Sheila! Thanks so much for the feedback! :)
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Great Mexican flavored dish and a fun boat idea!
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Made these tonight – delish!!! I eat plant-based, so I used Daiya cheddar shreds and skipped the oil when cooking the stuffing mixture. So good.
Thanks for the feedback, Kathy! I gave up eating cheese after posting this recipe and have found that a homemade cashew cream drizzled on top tastes great too. I use the one in this post: https://www.makingthymeforhealth.com/vegan-zucchini-taco-boats/
It’s a little more wholesome than the Daiya but I totally get using that to save time. Just thought I would offer you another suggestion. :)
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This is a great recipe! Love the flavor, and texture. I did make one change though. I used wild rice instead of brown rice. It was already in my fridge, and I like using what I have on hand. Going to make it again very soon.
So happy you liked it! Thanks Judy!
We love this dish! Our favourite vegetarian recipe yet!
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I substituted the rice for vegetarian beefless beef (found at Trader Joe’s) and topped with vegan cheese, sour cream and avocado. Made a Spanish rice for the side. It was excellent thanks for the recipe! My family and I loved it!
I’m so glad you enjoyed the recipe! Thanks Trisha!
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I totally fell in love! Mine are in the oven right now as I type my comment! Thank you for sharing !
My ladies group is taking turns delivering dinner to a new mom in our group……she just had a baby girl… It’s my turn and I’m making these!!!! They are vegetarian, so I was looking for something yummy.
I think she, and her husband will love them.
Thanks for the recipe.
That’s so sweet of you Glenda!
I make these for my husband and I a couple times a month! I substitute the rice with ground turkey sometimes too. Thanks for the recipe! We love it! ❤️
These were AMAZING. Super cheap to make which is super important for a broke college student…all ingredients cost me about $20 at the grocery store. I was able to have the excess filling as a “burrito bowl” with cheese and sour cream on top. Super delicious!
Thanks for the review, Lauren! I’m glad you enjoyed them!
Omitted the rice and added ground turkey (we are meat people)! Very tasty!! Thank you for a great recipe I can make changes to!
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We make this quite often – my husband and I love it!
Hi there, just got to the end of recipe and I can’t see wher the zucchini that is scraped out is used? Does it go to waste or am I blind? (Quite possibly) haha
Hi Melissa! Sorry I’m a little late to respond. You can use the leftover zucchini for baking or smoothies next time!
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Made these for dinner tonight. So yummy! Had a ton of leftover filling. Going to use it to stuff bell peppers. Can’t wait!
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Champ! Love this recipe and I will make this again. Next time I will cook zucchini scoops with onion, pepper, rice and corn so zucchini won’t waste
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I’m new to this blog, and obviously this recipe is a few years old, but I just ran across it recently. Tried this for dinner last night. I’m not vegetarian or vegan, but I love the recipes that don’t try to “replace” meat with those weird mystery things that look (and attempt to approximate the taste of) meat. This was outstanding!!! I did add some lime juice to the filling ’cause I had one on my counter just waiting to be made into something yummy. I also added a drizzle of Mexican crema but it didn’t really need it. Very filling and spot on with the seasoning. This one will go into our regular rotation. Thanks. I’m inspired by all the wonderful looking recipes on this site. Can’t wait to try more of ’em.
Thank you, Laura! I’m happy you enjoyed this recipe and appreciate your comment. :)
Just made these for lunch and my husband loved them (even though they’re vegetarian – which is saying a lot for him)! Thanks for sharing this recipe. So good, it will definitely be going on the meal plan often!
Also, looking forward to finding a new recipe to use the zucchini meat – bonus! :)
Thanks for the review, Samantha! I’m glad everyone enjoyed them. :)
This recipe was over the top DELICIOUS! However, instead of brown rice I used yellow.
These were wonderful! I made half the amount of rice, instead of brow rice I used basmati rice (it’s all I had in the cupboards) with salsa and water to cook, and added ground beef for my family, but they still turned out delicious.
Delicious and filling meal!! It’s a keeper!
Added ground turkey for my family. Simple and delicious. Made some for me without turkey. So tasty! Will make again.
Hey! Do you know if the sugar in this is natural sugar or if it is added sugar? I am trying to steer away from all processed sugar.
Hey Amber! There is some natural sugars in the vegetables (corn, tomatoes, etc) but you can limit added sugars by making sure your ingredients don’t include added sugar. Salsa is a big one to keep an eye out for. I hope that helps!
Made this tonight with a few substitutions and it was so so good! I didn’t have brown rice so I used quinoa (the frozen 4 min kind from Traders) I also added ground turkey which I cooked first and microwaved the zucchini boats for 4 min. before stuffing to save a little time. Served with some crunched up tortilla chips for a little added crunch on top! Thanks for a great recipe I will make this again.
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Absolutely delicious! So happy I found this recipe.
Making them now..question…what do you do with all the zucchini that was scooped out?
You can use it in smoothies or baking recipes!
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Highly recommend this dish.
It way yummy! I modified it for vegan eating, (vegan “cheese”) and instead of the peppers rice, and corn, I used 1.5 cups of riced cauliflower.
Thanks so much.
Sounds tasty with your modifications! Thanks for the review, Whitney!
This was my first attempt at making zucchini boats and they turned out great! They are very tasty and easy enough to make. Thank you for the recipe!
I’m happy you liked them! Thank you for the review, Kristen!
My husband and I loved these zucchini boats! We added ground turkey to the mix as well and they were DELICIOUS! Thanks for the recipe!
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We made these tonight and they were so delicious. Thanks for sharing your recipe.
This was AWESOME!
I used yellow onion instead of red just because I had some in the house. I also chopped up the zuchinni’s so I could calculate the calories easier.
I doubled the recipe but only used 7 zuchinni instead of 8, coated the zuchinni with vegetable oil spray instead of olive oil and left off the cheese, but added 14 grams of fat free chedder to each serving before eating.
Each portion came out to 282 calories!
I HIGHLY recommend this.
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can you use quinoa instead of rice?
My husband made this and it was delish and it looked beautiful!
There are a few mentions in the older comments about nutrition info for this recipe but I don’t see it here. Can you tell me how to view it?
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I was excited to try this recipe however it didn’t satisfy my taste buds as much as I thought it would. I also had a lot more filler then I needed to for 8 zucchini boats.
Hey! Making these tonight and I’m a bit confused about the serving size. Is one whole zucchini the serving size, of one half? Would appreciate the feedback! I calorie count and so it would be most helpful!
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This was an awesome boat! I loved it. Easy to make but soooooo good. Thanks for the recipe.
Made these last night & they were delicious! I can’t seem to find the nutritional content in the recipe though. Thanks!
Hi Sara! I just updated the recipe so that it includes nutritional information. I’m in the process of doing this for all of my recipes so it’s taking me a while but I went ahead and did this one now. Please keep in mind that the nutritional information is just an estimate and will vary depending on the specific brands and ingredients you use. I hope that helps!
This was super tasty but I made 2 changes – 1 for speed and 1 for taste. I used a small can of Retel tomatoes and green chiles as I didn’t have salsa and added some cayenne pepper for spice. I chopped the zucchini insides and added it to the mix. Delish!!
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Daughter in law made these last week for dinner. They were terrific. So much flavor with so little work. What a great use of garden veg. Will definitely save and make again. Thanks for the recipe.
I loved the filling. But my zucchini could have been cooked a little longer. My fault, only baked it 20 mins.. I also added chopped mushrooms for a more meaty taste. I’m going to use the leftover filling for enchiladas with green sauce. I think they’ll be fantastic. I’ll let you know Thanks for a great meatless meal.
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How much salsa do you add? I don’t see an amount listed. Thanks!
It’s listed in the ingredient list :)
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Just made this tonight.
I doubled the seasoning to add more flavor.
We will be having this again!!!!
This was a great dish, thanks for sharing the recipe. We don’t do rice so I used riced cauliflower and it was still great! Thanks again!
This was super good and healthy! I added some spinach and mushrooms and didnt include the rice. Dont cook it longer than what the recipe says because it would go downhill quickly if it is overdone.
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I usually make something like this but with a green bell pepper. I gotta say – using the zucchini is more tasty and more filling. My fiance, who is a meatarian. …, actually didn’t say a word (not ONE!) about missing meat and simply noted the zucchini was filling. HELLO! The flavor was excellent and we’ll definitely be adding this to our rotation. Have a great day!
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I had planned to make the recipe. However, I read it through first to make sure I knew what to do. I noticed that you do not specify what to do with the melon balled zucchini that is scooped out. This needs to be corrected. I presume that you include them when you stir in everything before putting it into the boat?
You can save it for another recipe or for smoothies if you like. I don’t include it in the filling but you could if you want!
I made for a family dinner. They turned out really good. My teens aren’t fans of zucchini, but with the Mexican topping they ate it.
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Caution, my oven burns really hot. After 25 min a 400 degrees my boats looked like the picture. However after 3 minutes on broil of 550 degrees the boats began to burn. Do not recommend broil.
10 /10 would make again without broil.
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This is an amazing…and it looks soo yummy & sound so delicious…i will trying to make it …Thanks for sharing….
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My husband is not a fan of zucchini, but he loves yellow crookneck squash. (Go figure!). So, I made this with yellow squash and it was a big hit! Thanks for the recipe!
I love these delicious Mexican Zucchini Burrito Boats, these seems delicious and unique , excited to try this one.
I really liked everything. Thanks, very helpful
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These were very yummy! I added in some chopped cooked chicken I had on hand and I used Cotija cheese instead of Monterey Jack – they baked up perfectly- no need to broil. I liked these better than another recipe I had for taco zucchini boats. Thanks for the recipe !