Zucchini Burrito Boats

Posted by Olivia on Wednesday, July 12th, 2017

Zucchini Burrito Boats
Made with these products from The Olive Press:

  • 1/2 cup The Olive Press Jalapeno Olive OIl
  • 2-4 Extra Large Zucchini
  • 1 Large Red or Green Bell Pepper
  • ¼ Red Onion - diced
  • ½-1 cup Corn
  • 1 Jalapeno diced
  • 1 bunch of Cilantro
  • 1 cup Shredded Cheddar/Monterey Jack Cheese
  • 1 Can Black Beans – rinsed
  • 3/4 cup of Salsa
  • Cumin

  1. Wash and chop bell pepper, red onion, half of the bunch of cilantro, and jalapeno and combine in large skillet
  2. Toss with 1/4-1/2 cup of The Olive Press Jalapeno Olive Oil and cook to desired texture then mix in salsa and cumin to taste
  3. Wash and slice the large Zucchini in half length- wise and core the halves with a spoon to remove the soft seeded area
  4. Fill the zucchini boats with cooked mixture, top with cheese
  5. In a greased casserole dish, place boats, cover with foil and cook in oven at 400 degrees for 20-25 minutes
  6. Take foil off and Broil for 5 minutes until cheese bubbles
  7. Plate and garnish with remaining cilantro
  8. Enjoy!
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