Southwest Stuffed Zucchini Boats with Avocado Crema

These Southwest Stuffed Zucchini Boats are a fiesta of flavors and textures. Tender zucchini halves are filled with a savory rice mixture seasoned with Southwest spices, then topped with melted pepper jack cheese. A fresh pico de gallo and creamy avocado crema add brightness and richness, while a drizzle of hot sauce brings the heat.

This recipe is perfect for a weeknight dinner that feels special. It’s naturally vegetarian and can be made gluten-free by using certified gluten-free rice. The combination of warm, cheesy filling and cool, creamy toppings will have everyone coming back for seconds.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView 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

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the zucchini in half lengthwise. Using a spoon, scoop out the centers to create boats, leaving about 1/4-inch thick walls. Finely chop the scooped zucchini flesh and set aside.
3. In a small saucepan, combine the jasmine rice, 1 cup water and the veggie stock concentrate. Bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes until rice is tender. Remove from heat and fluff with a fork.
4. While the rice cooks, dice the onion and tomato. Zest and juice the lemon. Pick the cilantro leaves from the stems and roughly chop.
5. In a large skillet, heat 1 teaspoon of cooking oil over medium heat. Add the chopped zucchini flesh and half the diced onion. Cook for 3-4 minutes until softened.
6. Stir in the cooked rice, Southwest spice blend and a squeeze of lemon juice. Cook for 1 minute, then remove from heat.
7. Place the zucchini boats on the prepared baking sheet. Divide the rice mixture evenly among the boats. Top each with shredded pepper jack cheese.
8. Bake for 15-18 minutes, until the zucchini is tender and the cheese is melted and bubbly.
9. While the boats bake, prepare the pico de gallo: In a small bowl, combine the remaining diced onion, diced tomato, half the chopped cilantro, a squeeze of lemon juice and a pinch of salt. Stir to combine.
10. Make the avocado crema: In another small bowl, mix the guacamole with sour cream and a squeeze of lemon juice until smooth. Season with salt to taste.
11. Remove the zucchini boats from the oven. Top with pico de gallo, a drizzle of avocado crema, remaining cilantro and hot sauce to taste. Serve warm.

Recipe Tips

FAQ

Can I make this recipe vegan?

Yes! Use a dairy-free cheese alternative and replace sour cream with a plant-based version. The avocado crema can be made with vegan sour cream or just mashed avocado with lime juice.

Can I prepare these zucchini boats ahead of time?

Absolutely. Assemble the boats (without baking) up to a day in advance. Cover and refrigerate. When ready to eat, bake as directed, adding a few extra minutes if needed.

What can I serve with these stuffed zucchini boats?

They pair well with a side salad, black beans or Mexican street corn. For a heartier meal, serve with warm tortillas or tortilla chips.