Zesty Burrito Zucchini Rolls

Alright folks, let me tell you about these Burrito Stuffed Zucchini Rolls that will have your taste buds doing a happy dance! Trust me, this dish is not only delicious but also super easy to make.

To start off, you’ll need some basic ingredients like avocado oil, yellow onion, jalapeno, ground turkey (or grass-fed beef), brown rice, cumin, garlic, fire-roasted crushed tomatoes, zucchini, parsley or basil for garnish, and Parmesan cheese if you’re feeling fancy.

Preheat your oven to 400 degrees Fahrenheit and slice your zucchini nice and thin. Then roast them for about 12 minutes to soften them up for rolling.

In a skillet, sauté the onion until tender, then add in the jalapeno, cumin, and garlic for some extra flavor. Next, brown your meat, stir in the cooked rice, and season it all with some sea salt. Easy peasy!

Now, it’s time to assemble. Spread a layer of crushed tomatoes in a baking dish and start rolling up your zucchini slices with the meat mixture. Place them seam side down in the dish and bake for 15 minutes.

Once they’re nice and bubbly, garnish with parsley, Parmesan cheese, and dig in! These stuffed zucchini rolls are a fun twist on traditional burritos and are sure to impress your friends and family.

So go ahead, give this recipe a try and let me know what you think. I promise you won’t be disappointed. Happy cooking!

Burrito Stuffed Zucchini Rolls
Yessss! This was soooo good, and different, and pretty darn SIMPLE!
Try it out…let me know what you think!
Makes about 4 servings

Ingredients:
2 Tbsp avocado oil, or extra virgin olive oil
1 medium yellow onion, diced
1 jalapeno, minced
1 lb. ground turkey, or grass-fed beef
1 cup cooked brown rice
1 Tbsp ground cumin
2 garlic cloves, minced
1 (15-oz.) can fire-roasted crushed tomatoes
4 medium zucchini, sliced ⅛” thick
(I used a mandolin)
Fresh parsley, or basil chopped, for garnish
Parmesan cheese if desired
Instructions:
Preheat oven to 400 f.
Place the zucchini slices on a sheet tray and roast for about 12 minutes to get them soft and easy to roll.
Place a large skillet over medium heat and add tje oil. Once hot, add onion and cook until tender, for 4-5 minutes. Add jalapeño, cumin and garlic and cook 2 minutes more. Add meat and cook for about 10 minutes, until it starts to get golden. Stir in the cooked rice, season with sea salt, then set aside.
Spread a thin layer of crushed tomatoes into the bottom of a 9″-x-13” baking dish. Top each slice of zucchini with a spoonful of cooked turkey mixture, then roll up and place seam side down in baking dish. Repeat to fill the dish.
Bake for 15 minutes more.
Garnish with parsley, parmesan cheese and serve hot.