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Mexican Zucchini Burrito Boats

Mexican zucchini burrito boats with seasoned beef, black beans, corn, rice, and melty Mexican cheese. Baked zucchini shells are stuffed tightly for a classic burrito feel with a low-carb twist.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 zucchini large, halved lengthwise
  • 0.25 cup water for taco seasoning mixture
  • 0.5 cup cooked white rice
  • 0.25 can (15 oz) black beans drained
  • 1 cup frozen corn thawed
  • 0.5 cup salsa
  • 1.5 cups Mexican cheese blend shredded
  • 1 packet taco seasoning
Serving toppings
  • 1 crema or sour cream for serving
  • 1 cilantro for serving
  • 1 lime wedges for serving
  • 1 pico de gallo for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and pre-bake zucchini shells
  1. Preheat the oven to 400°F and grease a baking dish or sheet pan lightly so the zucchini doesn’t stick.
  2. Halve the zucchini lengthwise, then scoop out the centers leaving about a 1/4-inch shell; chop the removed zucchini flesh and set it aside.
  3. Pre-bake the zucchini shells cut-side up in a greased baking dish for 10 minutes to start them softening before stuffing.
Cook burrito filling
  1. Brown the ground beef in a skillet, drain excess fat, then add taco seasoning and 1/4 cup water along with the chopped zucchini flesh.
  2. Simmer the beef mixture for 3 minutes, stirring occasionally, until the flavors meld and the zucchini flesh softens.
  3. Stir in the cooked rice, black beans, corn, and salsa until fully combined and evenly coated.
Assemble and bake
  1. Fill each pre-baked zucchini boat with the burrito mixture, pressing in firmly to pack the stuffing.
  2. Top each boat with shredded Mexican cheese blend and arrange them in a single layer.
  3. Bake for 15–20 minutes at 400°F until the cheese is melted and golden, then drizzle with crema and top with cilantro, pico de gallo, and lime wedges.

Notes

Make sure you leave a 1/4-inch zucchini shell so the boats hold their shape when baked. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended because zucchini can turn watery after thawing. For a lower-calorie option, use lean ground beef or swap to turkey and consider reducing cheese to 1 cup.