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Mexican Zucchini Burrito Boats

Mexican Zucchini Boats

Prep: 10 minutes | Cook: 40 minutes | Servings: 4

1 Serving | Calories: 290 | Protein: 15 | Fat: 11 | Carbs: 33

Gluten-Free, Vegetarian


  • 4 to 6 large zucchini, cut in half lengthwise
  • 1 tbs. coconut oil
  • ¼ red onion, diced
  • ½ red bell pepper, cored and diced
  • ½ cup corn kernels
  • 1 15-oz. can black beans, drained and rinsed
  • ½ cup salsa
  • 1 tbs. taco seasoning
  • 1 tsp. paprika
  • Sea salt to taste
  • ½ cup cheddar cheese


  1. Grease a 10-x-15-inch casserole dish with coconut oil and set to the side. Preheat oven to 400°F.
  2. Once zucchini are halved, remove the center with a melon baller or spoon to form a small “dish.” Place zucchini face up on the casserole dish.
  3. In a large skillet, heat up the oil until melted. Add onion and red pepper and sauté for about 3 minutes, until slightly cooked. Add corn, beans, salsa, taco seasoning, and paprika and let mixture simmer on low for about 10 minutes.
  4. Carefully spoon the veggie mixture evenly into the zucchini boats. Once filled, top lightly with cheese.
  5. Bake for 30 minutes, until cheese is melted. Then broil on low for 5 minutes to brown the cheese, but this is optional. Remove from oven and let cool.


*Individual results may vary. Factors such as diet, genetic makeup, overall health and physiological differences may influence results. Please consult with your physician before embarking on any new nutritional and exercise program. Results not typical. Please consult your physician before embarking on any new nutritional and exercise program. See Official Rules for details and prize information. All amounts are in USD.