Southwest Stuffed Zucchini Boats with Avocado Crema and Pico De Gallo

Get ready to set sail on a flavor adventure with these Southwest stuffed zucchini boats. Tender zucchini halves are roasted until golden, then filled with a zesty rice mixture seasoned with Southwest spices. A blanket of melted pepper jack cheese adds a kick, while fresh pico de gallo and creamy avocado crema bring brightness and balance.

This dish is a crowd-pleaser that’s perfect for a weeknight dinner or a fun twist on taco night. Garnished with cilantro, a dollop of sour cream and a drizzle of hot sauce, each bite is a delicious journey. Serve with extra rice on the side for a hearty meal.

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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

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 1 tablespoon butter and 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. Stir in rice and Southwest Spice Blend to coat. Add stock concentrate, 1¼ cups water and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until tender, 15-18 minutes. Keep covered off heat.
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 teaspoon 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. Flip over zucchini and stuff with as much rice as will fit (there will be plenty left over). Evenly top with pepper jack cheese. Broil on top rack 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. Drizzle with avocado crema, spoon over pico de gallo and sprinkle with remaining cilantro. Add a dollop of remaining sour cream and drizzle with hot sauce if desired. Serve immediately.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Yes, but you will need to adjust the cooking time and water amount. Brown rice typically takes longer to cook and may require more liquid.

How do I make the avocado crema if I don't have guacamole?

You can mash half an avocado and mix it with sour cream, lime juice and salt to taste.

Can I prepare these zucchini boats ahead of time?

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