Nidhi's Kitchen: Zucchini Burrito Boats

Updated: Nov 27, 2019

Looking for some low carb sides? You can also serve them as appetizers at your holiday get-together. Though this is low carb, it can still take you out of ketosis.

Nidhi, 2019

Serves: 4 to 5

Prep Time: 45 minutes


Ingredients:

  • Zucchini 4

  • Kidney beans 14 oz can drained and rinsed

  • Tomato 1 diced

  • Coriander 1/4 cup

  • Onion diced 1 cup

  • Boiled sweet corns 1/2 cup

  • Grated cheese mexican blend 1/2 cup

  • Mixed colored peppers 1 cup

  • Jalapenos 1 deseeded and finely chopped (optional)

  • Salsa spicy

  • Salsa medium.

  • Lemon juice 1 tbsp

  • Salt 1 tsp

  • Cumin powder 2 tsp

  • Paprica 1 tsp

  • Taco seasoning 2 tsp

  • Olive oil 2 tbsp


Nidhi, 2019

Preparations:

  1. Preheat the oven at 400 °C . Cut zucchini in half lengthwise and scrape out the center part, leaving a shell of almost 1/4 inch thick.

  2. Sprinkle the taco seasoning generously on them drizzle olive oil and bake them for 15 minutes.

  3. In the meantime in a big bowl add drained and washed kidney beans, tomato, coriander, onions, sweet corn, colored peppers, jalapenos, cumin powder, salt, paprika, half of the cheese and lemon juice. Toss all the ingredients to mix well and get evenly seasoned.

  4. Take the zucchini shells out of the oven. With a help of a spoon fill the zucchini shells with the above mixture. Sprinkle some cheese on the top.

  5. Place them again in the oven for 15-20 minutes. Change the setting to broil (High Mode) and broil it for 3 to 5 minutes to get the golden browned top.

  6. Serve them hot, before serving garnish them with spicy and medium salsa and some finely chopped coriander.


Tip:

Use the leftover scraps of zucchini to make a soup or other dish. Please do not throw them.

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