Cheesy Southwest Chicken Stuffed Zucchini Boats with Avocado Crema

These stuffed zucchini boats are a flavor-packed dinner that will transport your taste buds straight to the Southwest. Tender zucchini halves are filled with a spiced rice and chicken mixture, then topped with melted pepper jack cheese. A fresh pico de gallo and creamy avocado crema add the perfect finishing touches.

This recipe is not only delicious but also high in protein, making it a satisfying meal for any night of the week. Serve with extra sour cream and hot sauce if you like a little heat!

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Halve, peel and finely dice onion. Trim and halve zucchini lengthwise; scoop out and discard seeds with a spoon. Dice tomato. Roughly chop cilantro. Zest and halve lime.
2. Heat a drizzle of olive oil in a medium pot over medium-high heat. Add ¾ of the onion; season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add rice and Southwest Spice Blend; stir to coat. Stir in stock concentrate, 1¼ cups water (2¼ cups for 4 servings) and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in step 5.
3. While rice cooks, rub zucchini halves all over with a large drizzle of olive oil (two large drizzles for 4 servings); season with salt and pepper. Arrange, cut sides down, on a baking sheet. Roast on top rack until browned and tender, 15-20 minutes.
4. In a small bowl, combine tomato, half the cilantro, a squeeze of lime juice to taste and as much remaining onion as you like. Season with salt and pepper. In a separate small bowl, combine guacamole, lime zest, half the sour cream (save the rest for serving) and a squeeze of lime juice to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
5. Once zucchini is tender, remove sheet from oven. Heat broiler to high. Fluff rice with a fork and season with salt and pepper. TIP: For extra richness, stir in 1 TBSP butter (2 TBSP for 4 servings). Carefully flip zucchini and stuff with as much rice as will fit (there’ll be plenty left over; save for serving). Evenly top with pepper jack. Broil until cheese is melted and lightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning.
6. Divide remaining rice between plates and top with stuffed zucchini. Top with avocado crema, pico de gallo, remaining cilantro and remaining sour cream. Drizzle with hot sauce if desired and serve.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute pepper jack with Monterey Jack, cheddar or a Mexican blend for a similar melt and flavor.

How do I store leftovers?

Store leftover stuffed zucchini and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this recipe vegetarian?

Absolutely! Omit the chicken and add black beans or extra vegetables like bell peppers and corn for a hearty vegetarian version.