Southwest Stuffed Zucchini Boats with Pico De Gallo and Avocado Crema

These stuffed zucchini boats are a fiesta of flavors and textures. Tender roasted zucchini halves are filled with a Southwest-spiced rice mixture, then topped with gooey pepper jack cheese and broiled until golden. Finish with a fresh pico de gallo, creamy avocado crema, a dollop of sour cream and a dash of hot sauce for a crowd-pleasing meal that’s both satisfying and vibrant.

Perfect for a weeknight dinner or a casual gathering, this recipe is easy to customize and sure to impress. The combination of warm, cheesy rice and cool, tangy toppings creates a delightful contrast that will have everyone coming back for seconds.

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Ingredients

1 unit Yellow 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Halve, peel and finely dice onion. Trim and halve zucchini lengthwise; scoop out seeds with a spoon and discard.
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; 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, place zucchini on a baking sheet. Rub all over with a drizzle of olive oil. Season with salt and pepper, then arrange cut sides down. Roast on top rack until browned and tender, 15-20 minutes.
4. Meanwhile, dice tomato. Roughly chop cilantro. Zest and halve lime. 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 and half the sour cream (save the rest for serving). Squeeze in 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 baking sheet from oven. Heat broiler to high. Fluff rice with a fork and season with salt and pepper. (Tip: Stir in 1 TBSP butter for extra richness.) Flip over zucchini and stuff with as much rice as will fit (there will be plenty left over). Evenly top with pepper jack. Broil until cheese is melted and lightly browned, 2-3 minutes. 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 rice?

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

How do I make this recipe vegetarian or vegan?

This recipe is already vegetarian. To make it vegan, use dairy-free cheese and sour cream alternatives and replace the guacamole with mashed avocado.

Can I prepare the components ahead of time?

Yes, you can cook the rice and roast the zucchini in advance. Assemble and broil just before serving for best results.