Zucchini Burrito Boats

A twist on zucchini in the form of a fun and delicious appetizer!

Made with these products from The Olive Press:


  • 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


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