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Zucchini Burrito Boats Recipe

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This recipe for Zucchini Burrito Boats, by , is from Silvana's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Silvana Salerno

Category:
Category:

Ingredients:  
Ingredients:  
4 small zucchini
1 15 ounce can black beans, drained and rinsed
1 can of petite diced tomatoes
1/2 large onion, finely chopped
1 cup corn kernels
1 tablespoon + 1 teaspoon olive oil
salt to taste
1 cup shredded cheddar/Monterrey Jack cheese

Directions:
Directions:
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 tablespoon, 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. Warm the tablespoon of olive oil in a large skillet over medium heat. Add the onio and cook for 2-3 minutes. Then add the corn, and beans along with the tomatoes. 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. 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.

 

 

 

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