Gluten Free Burrito Zucchini Boats

I live gluten free and I’m always looking for new ideas. The whole family loved this. I hope you love it too.

Yields: 4 – 6 servings


4 zucchini, halved lengthwise

1 tbsp. extra-virgin olive oil

1/2 onion, chopped

2 cloves garlic, minced

1 lb. ground beef

1/2 tsp. chili powder

1/2 tsp. ground cumin

1/4 tsp. paprika

Salt to taste

Freshly ground black pepper

1 (15-oz.) can black beans

1 c. chopped cherry tomatoes

1/2 c. corn

1 c. gluten free shredded cheddar

1 c. gluten free shredded monterey

2 tbsp. chopped cilantro

Directions: Preheat oven to 350°. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl.In a large skillet over medium heat, heat olive oil. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Add ground beef, breaking up the meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes. Drain fat. 

Stir in chili powder, cumin, and paprika, then season with salt and pepper. Stir in black beans, cherry tomatoes, and corn. Spoon beef mixture into zucchini then top with cheeses. Bake until zucchini is just tender and cheeses are melted, about 15 minutes. Garnish with cilantro and serve warm.

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