I Love Food!



Today I tried a new recipe that I found on Pinterest, Mexican Zucchini Burrito Boats. I’ve never had zucchini so I figured this would be a great way to try it. I also really enjoy Mexican food. I’m going into week three of not eating meat and I’ve been trying out new recipes. I followed the recipe exactly the way it is except  I didn’t use cumin because I’m not a big fan of it and I also didn’t season my cilantro with salt. After the zucchini was finished baking I did a taste test. The stuffing for the zucchini was delicious but I didn’t like  the zucchini which isn’t a big shocker. I figured that I didn’t like it which is why I never tried it. But you never know if you like something or not unless you try it.

The recipe was really easy to follow and I love cooking with colors so I was pleased with the different produce that I used. I provided the recipe below in case you guys would like to try it.

In order to make the recipe you will need the following items:


  • 1 (15 ounce) can Black beans
  • 1/2 cup Cilantro, fresh
  • 1/2 cup Corn, kernels
  • 1 Jalapeno
  • 1 Red bell pepper
  • 1/2 Red onion
  • 4 Zucchini, large


  • 1 cup Salsa

Pasta & Grains

  • 1 cup Brown rice, cooked

Baking & Spices

  • 1 tsp Chili powder
  • 1 Salt

Oils & Vinegars

  • 1 1/3 tbsp Olive oil

Nuts & Seeds

  • 2 tsp Cumin


  • 1 cup Cheddar/monterey jack cheese



Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hallow 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.
Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each half 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.
Allow them to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.













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