ZUCCHINI BURRITO BOATS

Gosh, these were such a great low carb Mexican food fix delight. Now, Mr. Nine is not a fan of zucchini so I made regular burritos with the remaining meat mixture but he did not know what he was missing as the tender zucchini was a delicious compliment. Plus, they are so cute and I’m thinking would be another attractive and delicious patio meals. 
Yum  

What you'll Need

Zucchini Burrito Boats

INGREDIENTS

3 zucchinis, halved lengthwise

1 Tablespoon extra-virgin olive oil

1/2 onion, chopped

1/2 red pepper, chopped

2 teaspoons minced garlic

1 pound ground turkey or lean ground beef like sirloin

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon paprika

Salt and Pepper to taste

1 (15oz) can black beans, drained

1/2 lime (juice of)

1 cup shredded cheese like Mexican blend, cheddar or Monterey Jack

2 Tablespoons chopped cilantro 

DIRECTIONS

Preheat oven To 350°. Score zucchini and scoop out insides into a large bowl. In a large skillet over medium heat, heat olive oil. Add the onion and red pepper and cook for about 5 minutes, add the garlic and stir for about one minute. Add ground meat, breaking up and cooking until no longer pink. Drain any fat. Stir in the chili powder, cumin, paprika, salt and pepper. Stir in drained black beans and stir in juice squeezed from 1/2 lime. Cook about 5 minutes longer. Spoon mixture into zucchini then top with shredded cheese. Bake 15-20 or until zucchini are tender. Garnish with cilantro and serve warm. (Any left over meat mixture is great for tacos or taco bowls.)

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