Southwest Stuffed Zucchini Boats with Avocado Crema and Pico De Gallo

These stuffed zucchini boats are a flavor-packed dinner that will have everyone asking for seconds. Tender zucchini halves are filled with a Southwest-spiced rice mixture, topped with melted pepper jack cheese and finished with fresh pico de gallo, a creamy avocado crema and a sprinkle of cilantro. Each bite is a perfect balance of textures and tastes.

This recipe is easy to customize and makes for a satisfying meal on its own or as a side. The combination of the smoky spice blend, cool crema and tangy pico creates a dish that’s both comforting and exciting. Whether you’re looking for a new weeknight favorite or a dish to impress guests, these zucchini boats deliver.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F and adjust rack to top position. Wash and dry all produce. Halve, peel and finely dice the red onion. Trim the ends off the zucchini, then halve lengthwise. Use a spoon to scoop out and discard the seeds, creating a boat shape.
2. In a medium pot, melt 1 tablespoon butter with a drizzle of olive oil over medium-high heat. Add about three-quarters of the diced onion, season with salt and pepper and cook until softened, about 4-5 minutes. Stir in the jasmine rice and Southwest spice blend, coating the rice. Add 1 1/4 cups water, the veggie stock concentrate and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Remove from heat and keep covered.
3. While the rice cooks, place the zucchini halves on a baking sheet, cut sides up. Rub all over with olive oil and season with salt and pepper. Flip them so cut sides are down. Roast on the top rack until browned and tender, 15-20 minutes.
4. Meanwhile, dice the Roma tomato. Zest and halve the lime. Roughly chop the cilantro. In a small bowl, combine the diced tomato, half the chopped cilantro, a squeeze of lime juice and as much of the remaining diced onion as you like. Season with salt and pepper to make the pico de gallo. In another small bowl, mix the guacamole, lime zest and half the sour cream. Add lime juice to taste and season with salt and pepper. Stir in water, 1 teaspoon at a time, until the mixture reaches a drizzling consistency (about 2-3 teaspoons).
5. Once the zucchini is tender, remove the baking sheet from the oven. Turn the oven to broil on high. Fluff the cooked rice with a fork and season with salt and pepper. Flip the zucchini halves cut sides up. Stuff each zucchini half with as much rice as will fit (you’ll have leftover rice). Evenly top the stuffed zucchini with the shredded pepper jack cheese. Broil on the top rack until the cheese is melted and lightly browned, 2-3 minutes.
6. Divide the remaining rice among plates. Place the stuffed zucchini boats on top. Drizzle with the avocado crema, spoon over the pico de gallo and garnish with the remaining cilantro. Add a dollop of the remaining sour cream and a drizzle of hot sauce if desired. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or brown rice. Adjust the cooking time and liquid as needed.

Can I make this recipe ahead of time?

You can prepare the rice and pico de gallo in advance. Assemble and broil the zucchini boats just before serving for the best texture.

What can I use instead of pepper jack cheese?

Monterey Jack, cheddar or a Mexican cheese blend work well as substitutes.