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Mexican Zucchini Burrito Boats


  • 4 large zucchinis
  • 1 (425g) can black beans, drained and rinsed
  • 1 cup salsa (use your preferred level of spiciness)
  • 1 red bell pepper, cored and diced
  • ½ red onion, diced
  • ½ cup corn kernels
  • 1 jalapeno cored and diced
  • 1 Tbsp. plus 1 tsp. olive oil
  • 2 tsp. cumin
  • 1 tsp. chilli powder
  • ½ cup fresh cilantro, finely chopped
  • sea salt to taste
  • ½–1 cup shredded cheese (diary free options available)


  1. Grease a 23 x 33 cm x casserole dish then set aside.
  2. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hollow out the centre of each zucchini. Lightly brush the tops with one tsp. of olive oil then place them skin side down in the casserole dish.
  3. Warm the Tbsp. of olive oil in a large pan over medium heat. Add the onion and the peppers and cook for 2–3 minutes
  4. Add the rice, corn and beans along with the salsa, chilli powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the pan from the heat and set aside.
  5. Preheat the oven to 200°C and then stir in ¼ cup of the cilantro and salt to taste to the filling.
  6. 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
  7. Bake in the oven for 25 minutes. then remove the foil and set the oven to broil
  8. Cook them for 5 more minutes. until the cheese is bubbly and golden brown.
  9. 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.