Zucchini boats are packed with your favorite Mexican flavors! Loaded with veggies, heart-healthy grains, and just a little heat, they are a low-carb must for this week’s menu!
Low-Carb Mexican Zucchini Burrito Boats
6 medium zucchini
1/2 lb. ground sausage
1 tsp. cumin
1 tsp. chili powder
15 oz. can black beans, drained and rinsed
1 cup cooked quinoa, brown rice, or pearled sorghum (any cooked grain works great and I often use Nu-Life Pearled Sorghum in this recipe)
1 cup of your favorite salsa
1 red bell pepper, seeds and membranes removes, diced cored
1/2 medium red onion, diced
1/2 cup frozen sweet corn or corn kernels cut from the cob
1 jalapeño, seeds and membranes removed, minced
1/2 cup fresh cilantro, chopped
Kosher salt and freshly ground black pepper, to taste
1 cup shredded Alma Creamery Co-Jack or Pepper Jack Cheese
Slice each zucchini in half lengthwise, then hollow out each half (I use my Melon Baller or a grapefruit spoon); spray each half with non-stick spray or brush with a bit of oil. Place prepared zucchini halves into a greased 9 x 13 baking dish or a large well-seasoned cast iron skillet.
Heat a large skillet over medium heat; when the skillet is nicely hot, add the sausage, cumin, and chili powder, cooking until the sausage is full cooked throughout and the spices are fragrant.
Remove seasoned sausage to a bowl and reserve. Add the onion and bell pepper to the skillet and sauté for for 2-3 minutes in the pan drippings, or until vegetables are slightly softened.
Add the the cooked grain of your choice (quinoa, rice, or pearled sorghum), corn, black beans, and salsa. Return the sausage to the skillet and combine all ingredients well, including the cilantro; season mixture to taste with salt and pepper, cooking until mixture is hot throughout.
Spoon the warm filling into each of the zucchini halves; sprinkle with cheese, as desired, then cover with foil.
Bake in a preheated 400 degree F. oven for 25-30 minutes. Remove the foil and turn oven to broil setting. Cook Zucchini Burrito Boats for just a few minutes longer, or until cheese is bubbly and golden brown. Allow to cool for 5-10 minutes before serving. Garnish with more cilantro, salsa, and sour cream, if desired.
Let’s Get You Cookin’,
This recipe was originally shared on a Facebook Live-Cast with From the Land of Kansas, promoting local Farmer’s Markets and the “Meet me at the Market” grant, 2018. Click here to watch the playback and learn all about Kansas Farmer’s Markets and some different resources to help you buy Kansas fresh! Be sure to follow Chef Alli and From the Land of Kansas on Facebook for more great recipes, Kansas products, and local resources.