Zucchini Burrito Boats

Published on May 20, 2019

Zucchini Burrito Boats

Photo of Zucchini Burrito BoatsMaking healthy food choices is one way to Be Well and live a healthy lifestyle. At Bronson, we offer a variety of nutrition services for nearly every need. Check out this healthy recipe from our team of registered dietitians and nutrition educators.


  • ½ pound lean ground beef, turkey or chicken
  • 6 medium zucchinis
  • 1-2 teaspoons olive oil
  • 1-1½ cups prepared Spanish rice
  • 1 cup canned black beans, drained and partially mashed
  • ¼-1/2 cup prepared salsa
  • 1 cup frozen corn, defrosted
  • ¾ cup shredded cheddar cheese (divided, see steps 4 and 6)
  • Optional: chopped cilantro or green onions


  1. Spray a skillet with non-stick cooking spray. Cook meat until thoroughly cooked and juice runs clear, approximately 10-15 minutes.
  2. Wash zucchini and cut off the ends. Cut zucchini in half lengthwise.
  3. Scoop out seeds and pulp, leaving 1/2 inch shells (boats).
  4. Rub the skin side of each boat lightly with olive oil. Sprinkle with salt and pepper.
  5. In a medium size bowl, combine the cooked meat, prepared Spanish rice, salsa, partially mashed black beans, corn and ½ cup shredded cheddar cheese. Stir to combine.
  6. Stuff each boat carefully with rice and veggie mixture, mounding the filling on top.
  7. Place stuffed boats on a cookie sheet and bake for 20 minutes. Remove from oven and top each boat with remaining cheddar cheese.
  8. Return to oven for an additional 10 minutes or until zucchini is tender and filling is hot.
  9. Sprinkle with chopped cilantro and/or green onions if desired.

Nutrition per serving (per 3 boat serving)

324 calories, 11g fat, 4g sat fat, 33g carbohydrates, 22g protein, 7g fiber, 55mg cholesterol, 437mg sodium

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