Chop It Like It’s Hot- Zucchini Burrito

May 29, 2019

Zucchini Burrito

Spice up your Mexican dinner nights with zucchini burritos. This dish contains a unique mix including quinoa and ground turkey. If your family is not a fan, these can be substituted with rice and ground beef. The zucchini shells is a healthier option than using a tortilla shell. Also, using a zucchini for the shell makes this a great gluten free option. This recipe is designed to feed 5 people.


  • 5 large Zucchinis (diced in half)
  • 1 cup Ground Turkey Meat
  • 15 oz can Black Beans
  • 2 cup Quinoa (cooked)
  • 1 cup Medium Salsa 
  • 1 Red Bell Pepper (diced)
  • 1/2 Sweet Onion (diced)
  • 1/2 cup Sweet Canned Corn
  • 2 handfuls Mexican Blend Cheese (roughly 1/2-1 cup)
  • 2 tsp Red Pepper Flacks
  • 1 tsp Garlic Powder
  • 2 tsp Chilli Powder
  • 2 tsp Cumin
  • Salt to taste
  • Pepper to taste

Step by Step:

*Prep time roughly 40-45 minutes*
  • Prep of the Zucchini
    • Wash the zucchini
    • Cut the stem of the zucchini off
    • Cut the zucchini in half long way
    • Get a spoon and take all the seeds out of the middle making a hollow shell
    • Sprinkle with a pinch of salt and place on a cookie sheet
      • DO NOT oil the zucchini! 
  • Prep of the Quinoa
    • Boil two cups of water
    • Once the water comes to a boil, place one cup of raw quinoa in the boiling water
    • Allow the quinoa to stay on the burner for around two minutes
    • Remove from the burner and place a lid on the pot
    • Once the quinoa is soft and has absorbed all the water, it is complete
    • Add 1/2 tsp of salt
  • Prep of the Filling
    • Place the diced pepper and onion in a skillet
    • Cook until the veggies begin to look a little softer
    • Add the ground turkey meat
    • Continue cooking until the onions look a little brown and the meat is finished
    • Add the red pepper flakes, garlic powder, chili powder, cumin, salt and pepper
    • Lower the heat of the burner to around medium/low
    • Drain and add the black beans
    • Drain and add the corn
    • Mix and allow the beans and corn to become warm
    • Lower the heat to low
    • Add the quinoa, salsa, and cheese
  • Prep of the Burrito
    • Take one half of the zucchini
    • With a spoon add the stuffing along the whole zucchini
    • Each hollowed zucchini may require a different amount of filling. The measurement is a personal preference. We recommend until the filling is level or a little above the shell.
    • Once filled, place in the oven for roughly 20-25 minutes on 400 degrees

Ratings: 1-10 (10 being the best)

  • Taste-  10  This dish has such a unique taste. The filling is to die for and could be eaten alone it is so good. The zucchini shell is very interesting. It adds a nice little crunch.
  • Mouth Feel/Consistency-  10  Like mentioned before the crunch of the zucchini is very pleasant. Also, the filling has the beans and the corn that also adds a little bit of texture to the burrito.
  • Smell-  10  The smell of the filling is out of the world. When the mix is being made on the stove, the aroma fills the whole room. It smells amazing.
  • Visual Appearance-  9   The burrito filling its self is very brown based. There is some color contrast with the black beans and the yellow corn. Also, there is the pop of red from the salsa. The green zucchini really helps makes this meal look more appealing.
  • Creativity-   10   Using zucchini shells instead of tortilla shells makes the a gluten free option. Also, the shells make this meal a very unique Mexican dish most would not think of.