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Mexican Zucchini Burrito Boats

Mexican zucchini burrito boats are baked zucchini shells filled with seasoned beef, rice, black beans, and corn, then topped with melted Mexican cheese. The result is a low-carb burrito-style dinner with golden, bubbly cheese and fresh pico de gallo and lime.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 large zucchini Halved lengthwise.
  • 0.5 Mexican cheese blend, shredded For topping.
Burrito filling
  • 1 lb ground beef
  • 1 taco seasoning packet
  • 0.25 cup water
  • 0.5 cup cooked white rice Cooked before assembling.
  • 1 can (15 oz) black beans, drained
  • 1 cup frozen corn, thawed
  • 0.5 cup salsa
Serving toppings
  • 0.25 cup crema or sour cream For drizzle.
  • 0.25 cilantro Chopped or left as leaves.
  • 1 lime Wedges for serving.
  • 0.5 cup pico de gallo

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet

Method
 

Preheat and prep the zucchini
  1. Preheat oven to 400°F. Set up a greased baking dish or sheet pan so the zucchini can go in right after scooping.
  2. Halve the zucchini lengthwise and scoop out the centers, leaving a 1/4-inch shell. Chop the zucchini flesh and set it aside for the filling.
Pre-bake and cook the filling
  1. Pre-bake the zucchini shells cut-side up in a greased baking dish for 10 minutes. Look for slightly softened shells that keep their shape.
  2. Brown the ground beef in a skillet, then drain excess fat. Return beef to the skillet and add taco seasoning and water.
  3. Add the chopped zucchini flesh to the skillet and simmer for 3 minutes. Stir until the mixture is cohesive and the zucchini flesh softens.
  4. Stir in the cooked rice, black beans, corn, and salsa until combined. Cook just until everything is evenly mixed and hot.
Assemble and bake
  1. Fill each zucchini boat with the burrito mixture, pressing in firmly, and top with shredded Mexican cheese. Make sure the filling reaches near the top so it stays packed.
  2. Bake 15–20 minutes at 400°F until the cheese is melted and golden. Finish by drizzling with crema and topping with cilantro, pico de gallo, and lime wedges.

Notes

For crisp-tender boats, pre-bake the shells exactly 10 minutes, then press the filling in firmly before adding cheese. Refrigerate leftovers in a sealed container for up to 3–4 days; reheat in a 350°F oven until hot. Freezing is not recommended because zucchini texture can turn watery. For a lower-carb swap, use cauliflower rice instead of the white rice while keeping the same seasonings and bake time.