Southwest Turkey Stuffed Zucchini Boats with Avocado Crema

These Southwest Turkey-Stuffed Zucchini Boats are a flavor-packed dinner that will transport your taste buds. Tender zucchini halves are roasted until golden, then filled with a savory mix of Southwest-spiced rice and ground turkey, topped with melted pepper jack cheese. Finished with a fresh pico de gallo and a creamy avocado crema, each bite is a delicious balance of textures and zesty flavors.

This recipe is perfect for a satisfying weeknight meal that feels special without hours of work. The combination of juicy turkey, fluffy rice and melted cheese, all nestled in a healthy zucchini boat, makes for a crowd-pleasing dish. Serve with extra sour cream and hot sauce for a kick!

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView 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

4 teaspoon (tsp) Olive 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.
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 ground beef instead of turkey?

Yes, ground beef can be substituted for ground turkey. Cook it the same way, draining any excess fat if needed.

How do I make this recipe dairy-free?

To make it dairy-free, omit the pepper jack cheese and sour cream or use dairy-free alternatives. The avocado crema can be made with dairy-free sour cream or just guacamole thinned with lime juice.

Can I prepare the components ahead of time?

Yes, you can cook the rice and prepare the pico de gallo and avocado crema in advance. Store them separately in the fridge. When ready to serve, roast the zucchini and assemble as directed.