Burrito Zucchini Boats

August 29th, 2020 by


Burrito Zucchini Boats

6 Servings

Total time: 50 Minutes


  • zucchini, halved lengthwise
  • 2 tbsp. extra-virgin olive oil
  • Salt and pepper
  • 1/2 onion, chopped
  • cloves garlic, minced
  • 500 grams ground beef
  • 1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. paprika
  • 1/2 cup black beans
  • 1/2 cup chopped cherry tomatoes
  • 1/2 cup corn
  • 1 cup shredded cheddar
  • Freshly chopped cilantro, for garnish


  1. Preheat oven to 180°C. Score zucchini (like you’re dicing an avocado) and scoop out insides, reserving them for later. Place zucchini halves cut side-up into bottom of  baking dish and drizzle with 1 tablespoon oil; season with salt and pepper. Bake until zucchini turns bright green and is just beginning to soften, 10 minutes.
  2. In a large skillet over medium heat, heat oil. Add onion and reserved zucchini and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat.
  3. Stir in chili powder, cumin, and paprika, then season with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
  4. Spoon beef mixture into zucchini then top with cheese. Bake until zucchini is just tender and cheese is melted, about 15 minutes. Garnish with cilantro before serving.


Recipe by: Lauren Miyashiro


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