These Burrito stuffed zucchini boats right here made my weekend, I know you are going to love them.
2 large zucchini, halved and cut lengthwise as shown.
Sea salt and fresh ground black pepper, to taste
1 tbsp olive or avocado oil
1 small yellow onion, diced
1 lb lean ground turkey or beef
2 cloves fresh garlic, minced
1/2 tsp chilli powder
1/2 tsp ground cumin
1 tsp paprika
1/2 cup organic corn, frozen (thawed) or fresh cut from the cob
1/2 cup cooked brown rice
1/4 cup cooked crumbled nitrate-free bacon
1/2 cup shredded Monterey Jack, or cheddar Jack cheese, divided
Freshly chopped cilantro leaves, to garnish.
Preheat your oven to 180 C.
Scoop out the insides of your zucchini, creating boats and reserve it for later.
Place zucchini halves, cut side up into the bottom of 9×13” baking dish and lightly spray or rub with cooking oil.
Season with sea salt and pepper, then bake just until zucchini begins to soften, about 10-12 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add in onion and sauté for about 4 minutes, stir in garlic and cook about 1 minute more.
Add in ground meat, breaking it up with a wooden spoon as it cooks, drain most of the grease if necessary. Then sprinkle meat with all seasonings and continue to cook until nicely browned.
Take the pan off the stove, then add in your corn, cooked brown rice, bacon, 1/4 cup of cheese and the remaining zucchini flesh.
Carefully spoon this mixture into zucchini boats then top with remaining cheese.
Bake until zucchini is tender and cheese is melted and bubbly for about 12-15 minutes.
Sprinkle with cilantro before serving.
Enjoy your burrito stuffed zucchini.