Recipe by Ruth Bendkowski

Zucchini Burrito Boats with Sugar Free Salsa

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Dairy Dairy
Medium Medium
6 Servings


- Dairy

While scrolling through Pinterest I stumbled across a recipe for stuffed zucchini boats with a Mexican twist…and I realized, “Hey…I can easily adapt this recipe to make ‘burritos’ for my gluten-free clients.” They instantly became a favorite. These burrito boats are both nice enough to serve for company, and easy enough to enjoy on a weeknight as a meal.


Main ingredients

  • 6 medium zucchini

  • 2 tablespoons Bartenura Olive Oil, divided

  • 1 small onion, diced

  • 1/2 jalapeño pepper, seeded and stem removed and diced

  • 1/2 red pepper, diced

  • 1/2 yellow pepper, diced

  • 1 cup cooked rice

  • 1 (approx. 15 ounce) can black beans, drained and rinsed

  • 1 (approx. 15 ounce) can sweet corn

  • 1 and 1/2 cups salsa (recipe below or store-bought)

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 1/4 teaspoon red pepper flakes

  • 1/4 cup fresh chopped parsley

  • salt to taste

  • pepper to taste

  • 1 cup shredded Mexican blend cheese (I used Natural and Kosher)

Homemade Salsa

  • 1 tablespoon Gefen Honey

  • 1 heaping teaspoon cumin

  • salt to taste

  • pepper to taste

Avocado Salsa

  • 1/2 jalapeño, deseeded and diced

  • salt to taste

  • pepper to taste


Prepare the Burritos


Preheat oven to 400 degrees Fahrenheit. Grease a 9×13-inch pan and set aside.


Slice each zucchini in half lengthwise. Using a melon baller or spoon, gently hollow out the zucchini, being careful not to puncture skin.


Lightly brush the tops with one teaspoon of olive oil and place, skin side down, in prepared pan.


In a large skillet, heat remaining oil. Add onions and peppers and sauté for four minutes. Add cooked rice and corn, beans, salsa, and spices. Mix everything well and let cook for additional three minutes. Set aside and let cool slightly.


Spoon filling into each zucchini and sprinkle with cheese. Just before serving, bake for 25-30 minutes.


Let cool and serve with lime and sour cream and remaining salsa. Optionally, you can also top them with avocado salsa (recipe below).

Prepare the Salsa (optional)


Place all ingredients in food processor and pulse. You’ll only need half the recipe for the zucchini boats. Reserve the other half for another use.

Prepare the Avocado Salsa (optional)


Combine all ingredients.

Prepare the Avocado Salsa (optional)

Use this as an extra topping on top of your zucchini boats.


Gluten and Allergen-Free Recipes by Personal Chef Ruth Bendkowski
Photos by Esti Photography

Zucchini Burrito Boats with Sugar Free Salsa

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