Zucchini Burrito Boats

Mexican rice inspired taco boats with veggies.

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Ingredients

  • 1 zucchini
  • 1/3 cup cauliflower rice
  • 1/4 cup onion, chopped
  • 1/4 jalapeno pepper
  • 3 cherry tomatoes
  • 1/4 red bell pepper
  • pinch cumin powder
  • pinch paprika powder
  • salt to taste
  • 1/4 lime

Makes 1 serving

Directions

  1. Preheat oven to 375F.
  2. Cut zucchini in half then again lengthwise.
  3. Using a melon baller scoop out the inside of each zucchini boat.
  4. Line a baking sheet with tinfoil, then bake zucchini in the oven for 25 min, until they are soft and tender.
  5. On a cutting board, dice veggies.
  6. In a medium sized pan, fry onions, cauliflower rice, bell peppers, tomatoes, and jalapeño's until they become soft.
  7. Squeeze the lime to get lime juice, add to the pan go veggies, then add cumin, paprika and salt to the cooked veggies and mix together.
  8. Add fried veggies to the zucchini boats and serve hot.

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Nutrition facts

Per Serving

  • calories: 95
  • carbohydrates: 19g
  • cholesterol: 12mg
  • dietary fiber: 6g
  • fat: 4g
  • potassium: 734mg
  • protein: 5g
  • sodium: 226mg
  • sugar: 20g
Photograph by Christina Saschin. All rights reserved. Used with permission.

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