6 min read

Zucchini Burrito Boats

TIME: 45 MINS | 3-4 SERVINGS

FEATURING
Jalapeño Olive Oil

Picture of The Olive Press The Olive Press Jun 14, 2022 7:25:06 AM

Appetizers

Ingredients

1/2 cup The Olive Press Jalapeño Olive Oil

2-4 extra large zucchini

1 large red or green bell pepper

1/4 red onion, diced

1/2 - 1 cup corn

1 jalapeño, diced

1 bunch of cilantro

1 cup shredded cheddar or monterey jack cheese

1 can black beans, rinsed

3/4 cup salsa

Cumin

STEP 1
Wash and chop bell pepper, red onion, half of the bunch of cilantro, and jalapeño and combine in large skillet.

STEP 2
Toss with 1/4-1/2 cup of The Olive Press Jalapeño Olive Oil and cook to desired texture then mix in salsa and cumin to taste.

STEP 3
Wash and slice the large zucchini in half length-wise and core the halves with a spoon to remove the soft seeded area.

STEP 4
Fill the zucchini boats with cooked mixture, top with cheese.

STEP 5
In a greased casserole dish, place boats, cover with foil and cook in oven at 400 degrees for 20-25 minutes.

STEP 6
Take foil off and broil for 5 minutes until cheese bubbles.

STEP 7
Plate and garnish with remaining cilantro.

STEP 8
Enjoy!

Extra Virgin Olive Oil infused with dried chives. Use this oil to add a burst of fresh herb flavor to your dishes!

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