Zucchini Burrito Boats Recipe

Low Carb Low Carb Burrito Zucchini Boats Recipe

WEBJan 24, 2020 · Drain the fat if needed, then stir in the spices, together with the reserved zucchini flesh, beans, corn, and tomato sauce. Continue …

1. Preheat your oven to 375F.
2. Using a small spoon, scoop out insides of the zucchini, then dice them and reserve for later.
3. Place zucchini halves cut side up into the bottom of the large baking pan and lightly grease with olive oil; season with salt and pepper, then place into the oven and bake until zucchini softens 8-10 minutes.
4. In a large nonstick pan, heat the remaining oil. Sauté the onion, for 3-4 minutes, then add in garlic and cook for one minute more, until fragrant.

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Zucchini Burrito Boats Chef Alli

WEBNov 27, 2018 · Place the prepared filling into the the trough in each zucchini; cover the pan with foil. Bake in a preheated 400 degree F. …

1. Slice each zucchini in half lengthwise, then hollow out each half (I use my Melon Baller or a grapefruit spoon); spray each half with non-stick spray or brush with a bit of oil. Place prepared zucchini halves into a greased 9 x 13 baking dish or a large well-seasoned cast iron skillet.
2. Heat a large skillet over medium heat; when the skillet is nicely hot, add the sausage, cumin, and chili powder, cooking until the sausage is full cooked throughout and the spices are fragrant.
3. Remove seasoned sausage to a bowl and reserve. Add the onion and bell pepper to the skillet and sauté for for 2-3 minutes in the pan drippings, or until vegetables are slightly softened.
4. Add the the cooked grain of your choice (quinoa, rice, or pearled sorghum), corn, black beans, and salsa. Return the sausage to the skillet and combine all ingredients well, including the cilantro; season mixture to taste with salt and pepper, cooking until mixture is hot throughout.

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Mexican Zucchini Burrito Boats Making Thyme for …

WEBJul 15, 2015 · Using a melon baller or metal tablespoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of …

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. 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.
3. 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 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.
4. 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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