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Why eat a burrito bowl when you can have a boatload instead? Don't get me wrong. I love eating everything out of a bowl these days, but something about stuffed zucchini feels healthier. These zucchini burrito boats from Making Thyme for Health are all the best parts of a burrito stuffed inside a hollowed summer squash. Zucchini is the perfect vessel since its mild and neutral flavor really lets the spicy filling shine. Plus it's a great way to squeeze in an extra dose of veggies for the day.
The presentation of these boats is a bit fancier than your run-of-the-mill bowl, but all the big players are still in the game: cooked rice, black beans, salsa, red bell pepper, corn, jalapeño, red onion, cilantro, cheese, and spices.
To assemble, hollow out halved zucchini using a metal spoon and place these custom-carved canoes in a greased casserole dish. In a large skillet, add in onion and peppers and then combine with cooked brown rice, corn, beans, salsa and spices. Stir everything together and then set aside to stuff inside of the zucchini boats.
You're going to want to top these with copious amounts of cheese before covering with foil and baking for 25 minutes. Broil these for the last few minutes to get the cheese bubbly and brown. Once they are slightly cooled, top with fresh cilantro for the money shot.
→ Get the Recipe: Zucchini Burrito Boats from Making Thyme for Health