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Mexican Zucchini Burrito Boats

Mexican zucchini burrito boats filled with seasoned beef, black beans, corn, and rice, then baked until the cheese turns golden and bubbly. Low-carb zucchini boats deliver classic Tex-Mex flavors with a creamy crema drizzle and fresh pico de gallo.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Zucchini boats
  • 4 large zucchini Use 4 large zucchini, halved lengthwise
  • 0.25 cup water For simmering the beef filling
  • 1.5 cups Mexican cheese blend, shredded Shred or use pre-shredded Mexican cheese blend
Burrito filling
  • 1 lb ground beef Cook and brown the beef
  • 1 taco seasoning 1 packet taco seasoning
  • 0.5 cup cooked white rice Use cooked rice
  • 1 can (15 oz) black beans, drained Drain before using
  • 1 cup frozen corn, thawed Thaw frozen corn before mixing
  • 0.5 cup salsa Use salsa to season the filling
Serving toppings
  • 1 crema or sour cream Drizzle on top after baking
  • 1 cilantro Top for freshness
  • 1 lime Serve with lime wedges
  • 1 pico de gallo Spoon over before serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and pre-bake
  1. Preheat the oven to 400°F. Line up a greased baking dish so the zucchini can go in right away.
  2. Cut the zucchini in half lengthwise, then scoop out the centers leaving a 1/4-inch shell. Chop the zucchini flesh and set it aside for the filling.
  3. Place the zucchini shells cut-side up in a greased baking dish and pre-bake for 10 minutes. Keep them on the middle rack so they soften without browning too much.
Make the burrito mixture
  1. Brown the ground beef in a skillet, then drain excess fat. Stir in the taco seasoning and water.
  2. Simmer for 3 minutes after adding the chopped zucchini flesh. Cook just until the zucchini softens and the seasoning clings to the meat.
  3. Stir in the cooked rice, black beans, corn, and salsa until combined. Mix until everything looks evenly coated and glossy.
Assemble and bake
  1. Fill each zucchini boat with the burrito mixture and press firmly to pack it in. Make sure the top is level so the cheese melts evenly.
  2. Top each boat with shredded Mexican cheese blend. Bake for 15–20 minutes at 400°F until the cheese is melted and golden.
  3. Drizzle with crema and finish with cilantro, pico de gallo, and lime wedges. Serve while hot so the cheese stays gooey.

Notes

For best texture, choose zucchini that are firm and similar in size so the shells pre-bake evenly. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 375°F oven until warmed through. Freezing isn’t recommended because zucchini can turn watery. For a lighter option, use lean ground beef or swap in ground turkey while keeping the same taco seasoning and salsa.