Burrito zucchini boats

burrito zucchini boats

I like burritos! Spicy, juicy burritos, but this is a totally different..boat with the same taste.

You know that feeling when you are craving something but you’re either too lazy to go and buy, or it’s too late (but this is not something that you should do anyway, because we don’t eat late at night, riiight?). Well if this happens, burrito zucchini boats are the safe escape for your (mine) cravings.

What’s great about using zucchini is that you don’t even have to cook them ahead of time, just scoop the core, add the filling and bake them for 30 minutes tops. That simple.

burrito zucchini boats

For the filling I used quinoa instead of rice, I like very much its texture, it’s very soft and also more appropriate for a light dinner. But if you go for rice, I recommend the brown or wild one, as is not all about the taste, you need to get also some good proteins and fiber.

burrito zucchini boats

This is such a versatile recipe, you can play around and add some chicken breast or simply change the “vessel” with come peppers or a squash.

burrito zucchini boats

Burrito zucchini boats
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Recipe type: Main dish
Author:
Prep time:
Cook time:
Total time:
Yield: 4
Ingredients
  • 4 zucchini
  • 1 cup corn kernels
  • ½ cup black beans
  • 1 cup cooked quinoa
  • 1 cup spicy red salsa
  • 1 cup spring onion diced
  • 1 cup red pepper diced
  • 3 tbsp olive oil
  • ½ tsp ground harissa
  • ½ tsp ground cumin
  • ½ tsp ground fennel
  • fresh coriander
  • Gouda cheese
Intrustructions
  1. Cover an oven tray with baking sheet. Peel the zucchini and cut them in half. Scoop the core with a spoon, place them in the tray and sprinkle them with some olive oil. Set aside.
  2. Boil ½ cup of quinoa seeds in 1 cup of water (don't forget to rinse it before put it to boil). You'll only need 1 cup of the cooked quinoa.
  3. Preheat the oven at 220 °C.
  4. Warm the rest of the olive oil in a skilled and add the spring onions and red peppers. Let them soften for 1-2 minutes, then add the spices. Stir everything together and cook for another minute. Transfer in the skillet 1 cup of the cooked quinoa, salsa, cork kernels and black beans. Let it cook for another 5 minutes and season with salt and pepper.
  5. Add the filling inside each zucchini boat until they are completely full. Transfer into the oven and bake for 25 minutes.
  6. Grate some Gouda cheese and sprinkle it over the burrito zucchini boats along with some chopped fresh coriander.
  7. Serve warm.

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Zucchini umpluti cu fasole neagra, porumb si quinoa

..zisi si zucchini barcuta.

Cred ca stii sentimentul ala cand ti-e foarte pofta de ceva, dar ti-e prea lene sa te duci sa cumperi, sau e prea tarziu sa mai gasesti ceva deschis (dar asta nu se intampla aproape niciodata, pentru ca nu mancam seara tarziu, nuuu?)

Si daca ti se intampla asta chiar acum, o portie de dovlecei umpluti cu fasole noastra, porumb si qunioa, tin foarte bine loc de un burrito suculent si picant.

Ce-mi place foarte mult la reteta asta, evident, pe langa arome, este ca nu trebuie sa ai grija sa mai gatesti dovleceii dinainte. Ii tai pe din doua, pregatesti rapid compozitia si-i dai la cuptor pentru 30 de minute. Simplu!

Pentru umplutura am ales sa folosesc quinoa, imi place foarte mult textura in compozitie cu alte ingrediente, dar daca vrei sa optezi totusi pentru orez, recomand sa-l folosesti pe cel brun sau salbatic, pentru a avea totusi ceva mai mult decat gust, si niste proteine si fibre in “barcute”.

  • 4 zucchini
  • 175 gr boabe de porumb
  • 60 gr fasole neagra
  • 220 gr salsa picanta
  • 180 gr quinoa fiarta
  • 1 ardei kapia mediu tocat marunt
  • 1 fir gros de ceapa verde 
  • 3 linguri ulei de masline
  • 1/2 lingurita harissa
  • 1/2 lingrita chimion
  • 1/2 lingurita fenicul
  • corinadru proaspat
  • branza Gouda
  • sare, piper

Curata zucchini, taie-i pe din doua si aseaza-i in tava de cuptor tapetata cu foaie de copt. Stropeste dovleceii cu putin ulei de masline si lasa-i deoparte.

Fierbe 1 ceasca de chinoa in 2 cesti de apa, insa nu uita sa o treci pe cateva jeturi puternice de apa rece inainte de a o gati, pentru a indeparta gustul amar. Foloseste doar jumatate din continutul de quinoa fiarta, restul pastreaza si serveste ca garnitura pentru o friptura de pui, legume sau in adaug-o in salata.

Preincalzeste cuptorul la 220 °C.

Intr-o tigaie incapatoare incalzeste restul de ulei de masline si caleste ceapa verde si ardeiul capia tocate marunt. Dupa 1-2 minute adauga mixul de condimente si mai lasa la foc mediu 1 minut. Adauga in tigaie boabele de porumb, fasolea neagra, sosul salsa picant si quinoa. Amesteca si mai lasa sa se gateasca pret de 5 minute.

Adauga compozitia din tigaie in fiecare jumatate de zucchini. Da la cuptor pentru 25 de minute. La final presara branza Gouda rasa si coriandru proapat.

 

 

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