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
- Preheat oven to 375F.
- Cut zucchini in half then again lengthwise.
- Using a melon baller scoop out the inside of each zucchini boat.
- Line a baking sheet with tinfoil, then bake zucchini in the oven for 25 min, until they are soft and tender.
- On a cutting board, dice veggies.
- In a medium sized pan, fry onions, cauliflower rice, bell peppers, tomatoes, and jalapeño's until they become soft.
- 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.
- Add fried veggies to the zucchini boats and serve hot.
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.
Disclaimer: Type2Diabetes.com does not provide any express or implied warrant toward the content or outcome of any recipe.

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