From Vine to Table: The Unexpected Joy of Zucchini's Magic by Christina Cavallaro Edick

Author:Christina Cavallaro Edick [Edick, Christina Cavallaro]
Language: eng
Format: epub
Publisher: Cucinare Libri
Published: 2019-02-19T16:11:32+00:00

Burrito Boats

Ingredients

2 zucchini, sliced lengthwise (makes 4 boats)

1 cup ground beef mixture from Beef Enchiladas recipe

½ cup cherry tomatoes, chopped

½ cup black or pinto beans

½ cup corn, fresh cut off the cob, canned, or frozen

½ cup Monterey jack cheese, shredded

½ cup cheddar cheese, shredded

1 tablespoon olive oil

Salt and pepper to taste

Instructions

Prep: Preheat oven to 350°F. Spray a 9 × 13″ baking dish with cooking oil.

Scoop out the insides of each zucchini half, leaving enough flesh to support stuffing mixture. Set the pulp aside.

Place the zucchini boats in a baking dish, drizzle with olive oil and sprinkle with salt and pepper. Cook for about 10 minutes, until zucchini is beginning to soften.

Drizzle a little olive oil in a skillet and warm up over medium heat. Add reserved zucchini pulp, ground beef from enchilada recipe, tomatoes, black beans, and corn. Warm together for a few minutes.

Spoon beef mixture into zucchini boats and top with cheeses. Bake about 15 minutes or until cheeses are melted.

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