Looking for a fun, flavorful, and wholesome way to enjoy your favorite burrito flavors without the heavy carbs? These Mexican Zucchini Burrito Boats are the answer. Packed with bold spices, hearty beans, veggies, and gooey cheese, they’re a satisfying vegetarian main that’s light on calories but big on taste.
This recipe turns zucchini into the perfect edible vessel. When halved and hollowed out, zucchini becomes a low-carb, fiber-rich shell ready to be stuffed with a vibrant burrito-inspired filling. It’s the kind of meal that feels indulgent while being completely wholesome.
These burrito boats are a crowd-pleaser whether you’re vegetarian or just looking to add more veggies to your diet. They’re colorful, full of texture, and completely customizable depending on your taste and pantry.
The filling includes black beans, corn, peppers, tomatoes, rice, and Mexican spices, all sautéed together until warm and flavorful. Once the zucchini halves are stuffed, they’re topped with cheese and baked until golden and bubbly.
Not only is this dish healthy and flavorful, it’s also incredibly easy to make. You can have the entire meal ready in about 30 minutes, and cleanup is minimal since it all comes together in just a few steps.
Zucchini burrito boats are also great for meal prep. You can make a batch in advance and store them in the fridge. They reheat beautifully and taste just as good the next day.
Another bonus: no pork, bacon, or alcohol in this recipe. It’s a clean, family-friendly option that fits a variety of dietary needs. Want to add protein? Toss in shredded chicken or ground turkey.
For an even cheesier version, mix some cheese into the filling before baking. Prefer spicy? Add jalapeños or a splash of hot sauce to the mix.
These burrito boats look as good as they taste. The bright green zucchini contrasts beautifully with the rich reds, yellows, and golds of the filling. They’re ideal for a casual dinner, potluck, or even a festive weeknight meal.
The spices bring that authentic Tex-Mex flavor: smoky cumin, chili powder, garlic, and a hint of lime. Each bite is savory, zesty, and comforting.
Serve these with a dollop of sour cream, guacamole, or salsa for the full burrito experience—no tortilla needed.
This dish is proof that healthy food doesn’t have to be boring. It’s plant-powered, full of flavor, and guaranteed to satisfy.
Kids and adults alike will love them, and you’ll love how easy it is to sneak more veggies into your family’s meals.
Whether you’re hosting a dinner or just want something tasty and nutritious, these burrito boats check all the boxes.
Servings: 4 servings (2 zucchini boats per person)
Time:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 4 medium zucchini, halved lengthwise
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 bell pepper, diced
- 1/2 cup corn kernels (fresh or frozen)
- 1 cup cooked black beans
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup cooked rice (white or brown)
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- Juice of 1 lime
- 1 cup shredded Mexican-blend cheese (or cheddar)
- Fresh cilantro, chopped (for garnish)
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Use a spoon to scoop out the centers of the zucchini halves to create “boats,” leaving about 1/4 inch around the edges. Set aside the flesh.
- Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook 3–4 minutes until softened.
- Stir in corn, black beans, diced tomatoes, rice, spices, and lime juice. Cook 4–5 minutes, stirring occasionally.
- Spoon the filling evenly into each zucchini boat.
- Place stuffed zucchini in the baking dish and sprinkle cheese over the top.
- Cover loosely with foil and bake for 20 minutes, or until zucchini is tender.
- Uncover and broil for 2–3 minutes until cheese is golden and bubbly.
- Garnish with fresh cilantro and serve hot.
Tips:
- Save the scooped-out zucchini flesh to add to stir-fries or soups.
- Swap rice for quinoa for extra protein.
- Add cooked ground turkey or chicken if you want to include meat.
- Make it dairy-free by using vegan cheese or skipping the cheese altogether.
- Double the batch and refrigerate leftovers for 3–4 days.
Why You’ll Love This Recipe:
These Mexican Zucchini Burrito Boats are healthy, hearty, and full of Tex-Mex flavor. With plenty of vegetables, fiber, and just the right amount of spice, they’re perfect for meatless Mondays or any time you want a satisfying meal that doesn’t weigh you down.
Summary: Mexican Zucchini Burrito Boats are stuffed with a flavorful veggie and bean filling, topped with melty cheese, and baked to perfection. A wholesome, low-carb twist on classic burritos that’s big on flavor and easy to make.
