Hello my loves! Today, we’re setting sail on a flavorful journey with our Zucchini Burrito Boats!
Zucchini Burrito Boats: A Tasty Voyage
Who said that the healthier route can’t be delicious? Our Zucchini Burrito Boats defy this myth! They’re brimming with well-seasoned ground beef, fresh vegetables, and a lovely blanket of melty cheddar cheese.
Time-Saving Tips for Your Zucchini Burrito Boats
While your boats are getting toasty in the oven, you have ample time to sauté your beef and chop your veggies. Want to save even more time? Prepare a larger batch of the versatile seasoning blend used in this recipe. It’s perfect for dips, tacos, and more! Find some small containers to keep your dip fresh and you’re good to go.
A Symphony of Flavors
The combination of chili powder, cumin, smoked paprika, and garlic and onion powders form a symphony of flavors. With just the right amount of salt and pepper, it’s the secret behind these delicious Zucchini Burrito Boats.
Prepping Your Zucchini Burrito Boats
Let’s dig into the prep work. After pre-heating the oven and preparing your zucchinis, you’ll cook your stuffing. Just sauté the onion and garlic, add your ground beef and spice mix, and there you have it – your scrumptious stuffing!
Finishing Touches for a Flavorful Meal
Once you’ve stuffed your zucchinis and topped them with shredded cheddar, back in the oven they go! While they’re baking, get your fresh, colorful mix of avocado, tomatoes, red onion, jalapeños, cilantro, and lime juice ready. Top your boats with this vibrant mix and some extra cheese.
Serving up your Delicious Zucchini Burrito Boats
These boats are best served immediately with a homemade seasoned sour cream dip on the side. Add lime wedges and extra cilantro for even more flavor. Enjoy your delicious, low-carb Zucchini Burrito Boats!
This hearty fusion of Mexican and Mediterranean cuisines will surely delight your taste buds while keeping your health in check. Until next time, stay foodventurous!
Zucchini Burrito Boats
- 3 medium zucchinis halved lengthwise
- 2 tbsp extra virgin olive oil divided
- 1 dash sea salt to taste
- 1 dash black pepper to taste
- ¼ cup white onion diced small
- 2 large cloves garlic finely minced (can use up to 3 large cloves)
- 1 lb ground beef 80/20
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 cup sharp shredded cheddar cheese divided
- 1 large avocado seeded and diced
- 1 large red jalapeño can also be green, diced small
- ⅓ medium red onion diced
- 20 cherry or grape tomatoes diced
- ¼ cup fresh cilantro leaves chopped
- 3 tbsp fresh lime juice
- fresh lime wedges and additional cilantro to serve – optional
Seasoned Sour Cream Dip
- ½ cup sour cream
- ½ tsp chili powder
- ¼ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp salt
- 1 dash black pepper
- Pre-heat the oven to 375°F and line a large baking sheet with a Silpat™ baking mat or piece of parchment paper. Set aside.
- Scoop out the seeds from the zucchini with a spoon and discard. Place the zucchini halves cut side up on the prepared baking sheet and brush with one tablespoon olive oil. Season with salt and black pepper, to taste, and place the baking sheet in the pre-heated oven for 10-15 minutes.
- Prepare the seasoned dip by combining the sour cream, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper, in a medium bowl. Stir to combine and set aside.
- Heat the remaining olive oil in a large skillet set over medium heat. Add the white onion and garlic and season with salt and black pepper, to taste. Sauté, stirring frequently, until the onion is translucent and develops a bit of color, approximately 4-5 minutes.
- Add the ground beef and season with chili powder, ground cumin, and smoked paprika. Lightly season with salt and black pepper, as desired, and stir to combine.
- Cook, breaking up the beef into small pieces with a spatula while stirring, until the beef is browned and cooked through, approximately 8-10 minutes. Remove from heat and carefully drain off any excess fat if necessary.
- Remove the zucchini from the oven and fill with the seasoned beef. Top with half the shredded cheddar and return to the oven until the cheese is melted, approximately 5-10 minutes.
- Meanwhile, add the diced avocado, tomatoes, red onion, red jalapeños, cilantro, and fresh lime juice to a medium bowl and season with salt and black pepper, to taste. Toss to combine and set aside.
- Remove the baking sheet from the oven and transfer the stuffed zucchini halves to a large serving platter. Top with the diced avocado and tomato mixture and the remaining shredded cheddar cheese.
- Serve immediately with the seasoned sour cream dip on the side. Offer lime wedges and additional cilantro, if desired. Enjoy!