Try These Mexican Zucchini Burrito Boats on Your Next Meatless Monday

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 375°F.

Slice zucchinis in half lengthwise and scoop out the center using a spoon.

In a skillet, heat oil over medium heat and sauté onion and garlic until translucent.

Add ground beef to the skillet and cook until browned, breaking it apart with a spatula.

Stir in black beans, corn, cumin, chili powder, salt, and pepper; cook for 5 minutes.

Fill each zucchini half with the beef mixture, packing it tightly.

Place filled zucchinis on a baking sheet lined with parchment paper.

Sprinkle cheddar cheese on top of each stuffed zucchini.

Bake in the oven for 20-25 minutes until zucchini is tender and cheese is melted.

Remove from the oven and let cool for a few minutes.

Serve with a dollop of sour cream, chopped cilantro, and lime wedges on the side.

Crush tortilla chips and sprinkle over the top for added crunch.

Cooking Techniques

Spice Level:

Dietary

Allergens