January 27, 2024 19 Comments
Mexican Zucchini is for those who love burritos but not burrito belly. You know what I’m talking about!
The burrito sits on your belly and you grumble, “How did I eat the whole thing?”
These boats are like burritos without the grunt. Use courgettes – which replace foods such as pasta – see the recipe for pasta and courgettes and lasagna with baked courgettes.
I know it’s not pumpkin season, but it’s still there in the supermarket waiting for you. I eat zucchini all year round and zucchini is one of my favorites.
I make a whole casserole dish out of them and then I can have two for lunch when I want a burrito. The only problem with storing these is that sometimes someone eats them when I’m not looking. You know who you are.
This is also a nice vegetable for some other healthy foods. I served it with some grilled fish which my kids quickly dismissed. I’ve cooked so many meals since March that my kids can’t stand it – oh well. There are only so many days you can eat hamburgers and macaroni and cheese.
You burn the courgettes with a spoon and don’t use the inside. I have yet to find a good use for the squash. Any suggestions?
It is important to bake them in a covered dish so that the liquid in the zucchini steams the filling.
The filling makes a bunch more than a tray of zucchini and I eat it all week. With the filling you can make two trays of pumpkin meatballs.
How about using zucchini instead of tortillas? Would these Mexican Zucchini Boxes be a good replacement for a burrito?
Mexican Zucchini Boat Recipe
Makes 8 servings
Preparation time: 20 minutes
Cooking time: 20 minutes
4 large zucchinis
1 tablespoon of olive oil
1 red pepper, cleaned and chopped
½ red onion, chopped
1 cup frozen corn, thawed
1 jalapeno, seeded and diced
1-15 oz can black beans, drained and rinsed
1 cup fresh sauce
2 teaspoons cumin
1 teaspoon chili powder
2 ounces grated cheddar cheese
Preheat oven to 400 F. Spray a 9×13” pan with nonstick spray. Cut the courgettes in half lengthwise and scoop out the center of each courgette with a teaspoon or melon baller. Heat the olive oil in a large pan. Add the bell pepper and onion and sauté until the onion softens (about 4 minutes). Add corn, jalapeno, beans, salsa, cumin and chili powder.
Place the courgettes in the pot and fill with the bean mixture. Sprinkle each half with cheese and cover the pan with aluminum foil. Bake for 20 minutes. Put coriander on top (optional).
These don’t freeze well.
A boat is 123 calories, 4.5 gr Fat, 1.8 gr saturated fat, 11.2 gr carbohydrates, 3.1 g sugar, 6.9 g protein, 3.1 g fiber, 303 mg sodium, 3 green, 2 blue, 2 purple WW SmartPts
Point values are calculated by Snack Girl and are provided for informational purposes only. See all girl snack recipes