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Mexican Zucchini Burrito Boats

Mexican zucchini burrito boats with oven-roasted zucchini shells filled with seasoned beef, rice, black beans, and corn, then baked until the Mexican cheese turns golden. Finished with a crema drizzle and fresh pico de gallo so every bite tastes like a burrito with a lighter, low-carb feel.
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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
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 large zucchini Halved lengthwise.
  • 1 lb ground beef For the burrito filling.
  • 1 packet taco seasoning Use as directed in the recipe.
  • 0.25 cup water To simmer the filling.
  • 0.5 cup cooked white rice Use cooked rice.
  • 1 can (15 oz) black beans Drained.
  • 1 cup frozen corn Thawed.
  • 0.5 cup salsa For seasoning and moisture.
  • 1.5 cup Mexican cheese blend, shredded Shredded and used for topping.
Serving toppings
  • crema or sour cream For drizzle.
  • cilantro For topping.
  • lime Wedges for serving.
  • pico de gallo For topping.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prepare and pre-bake zucchini
  1. Preheat the oven to 400°F. Position a rack in the middle so the zucchini shells bake evenly.
  2. Halve the zucchini lengthwise and scoop out the centers, leaving about a 1/4-inch shell. Chop the zucchini flesh and set it aside for the filling.
  3. Place zucchini shells cut-side up in a greased baking dish. Pre-bake for 10 minutes to soften the boats before filling.
Cook filling and bake
  1. Brown the ground beef in a skillet, then drain the fat. Add taco seasoning and water, along with the chopped zucchini flesh, then simmer for 3 minutes.
  2. Stir in the cooked rice, black beans, corn, and salsa until the mixture is evenly combined. Cook just until everything is hot and cohesive.
  3. Fill each zucchini boat with the burrito mixture, pressing in firmly, then top with shredded Mexican cheese. Arrange filled boats in the baking dish so they bake without crowding.
  4. Bake for 15–20 minutes at 400°F until the cheese is melted and golden. Drizzle with crema and top with cilantro, pico de gallo, and lime wedges to serve.

Notes

Pro tip: keep the zucchini shells about a 1/4-inch thick so they hold their shape during baking; if they look watery after the first pre-bake, briefly blot with a paper towel. Refrigerate leftovers in an airtight container for up to 3 days (best texture within 48 hours). Freezing isn’t recommended because zucchini can soften after thawing. Dietary swap: for a lower-carb version, replace the cooked white rice with cauliflower rice (measure by amount and ensure it’s pre-cooked or thawed so it heats through during the bake).