Zucchini Burrito Boats


  • 3 zucchinis, halved lengthwise
  • 2 tbsp extra-virgin olive, divided
  • Kosher salt
  • Freshly ground black pepper
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1lb ground beef
  • ½ tsp chili powder
  • ½ tsp ground cumin
  • ¼ tsp paprika
  • ½ cup black beans
  • ½ cup chopped cherry tomatoes
  • ½ cup corn
  • 1 cup shredded cheddar
  • 1 cup shredded Monterey Jack
  • Freshly chopped cilantro, for garnish


  • Preheat oven to 350°F. 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 9 x 13-inch baking dish and drizzle with 1 table spoon oil; season with salt and pepper. Bake until zucchini turns bright green and is jst begging to soften, 10 minutes.
  • 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.
  • Stir in chili powder, cumin, and paprika, then season with salt and pepper. Stir in black beans, cherry tomatoes, and corn.
  • Spoon beef mixture into zucchini then top with cheeses. Bake until zucchini is just tender and chesses are melted, about 15 minutes. Garnish with cilantro before serving.