mexican Zucchini burrito bowls

Servings: 8 boats 

Prep Time: 15 minutes

Cook Time: 40 minutes


**4 large zucchini

1 (15 oz.) can black beans, rinsed and drained

1 cup cooked brown rice

**1 cup salsa

**1 red bell pepper, diced

**½ red onion, diced

**½ cup corn

**1 jalapeño, cored and diced

1 tbsp. + 1 tsp. olive oil

2 tsp. cumin

1 tsp. chili powder

**½ cup fresh cilantro, chopped

**1 cup pepper jack cheese


  1. Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, 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.

  2. 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.

  3. 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.

  4. Allow them to cool for 5-10 minutes then top with fresh cilantro and serve.

Nutrition (per serving)

214 calories; 7 g fat(3 g sat); 7 g fiber; 30 g carbohydrates; 11 g protein; 91 mcg folate; 13 mg cholesterol; 6 g sugars; 68 IU vitamin A; 48 mg vitamin C; 167 mg calcium; 3 mg iron; 332 mg sodium; 667 mg potassium

Recipe adjusted from