Zucchini Burrito Boats

These impressive stuffed zucchini boats are meatless and packed with Mexican flavors. Serve them as a meal or as a side dish to a full feast!

  • Serves 4
  • 20 mins prep, 25 mins cook 45 mins total


  • 2 large zucchini
  • ½ medium onion, diced
  • ½ red bell pepper, diced
  • ½ jalapeno, seeded and minced
  • ¾ tsp chili powder
  • ½ tsp ground cumin
  • ¼ tsp dried oregano
  • ¼ tsp sea salt
  • ¾ cup cooked brown rice
  • ¾ cup cooked black beans
  • ⅓ cup Que Pasa Mexicana Salsa (Mild).
  • 2 tbsp chopped cilantro
  • ½ cup vegan shredded cheese


  1. Preheat the oven to 400º F.
  2. Slice each zucchini in half lengthwise and use a small spoon to hollow out the center of each zucchini half, leaving about 1/8 to 1/4 inch flesh around the edges.
  3. In a large saucepan, sauté onion, bell pepper, and jalapeño with about 1 tablespoon water until soft, about 5 minutes. Stir in the chili powder, cumin, oregano, and salt, and cook for about 30 seconds until fragrant, then stir in the rice, beans, salsa, and cilantro. Remove from heat and fill each zucchini half with the mixture.
  4. Place the stuffed zucchini boats on a large casserole dish or baking pan and cover with tin foil. Bake for about 25 minutes, until the zucchini is soft. Remove the tin foil and sprinkle the shredded cheese over the top of the zucchini halves. Bake until cheese is melted, about 5 minutes. Allow to cool for a few minutes before serving.