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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.
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)
6 garlic cloves or 6 cubes Gefen Frozen Garlic
1 jalapeño pepper, diced
1/2 cup cilantro
2 (15 ounce) cans fire-roasted tomatoes
1 red onion, chopped
1 tablespoon Heaven & Earth Lime Juice
1 tablespoon Gefen Honey
1 heaping teaspoon cumin
salt to taste
pepper to taste
3 ripe avocados
4 garlic cloves, crushed or 4 cubes Gefen Frozen Garlic
3 limes, juiced (about 6 tablespoons Heaven & Earth Lime Juice)
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1/2 jalapeño, deseeded and diced
salt to taste
pepper to taste
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).
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.
Combine all ingredients.
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
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