Southwest Stuffed Zucchini Boats with Avocado Crema and Pico De Gallo

These Southwest stuffed zucchini boats are a flavor-packed dinner that’s as fun to make as it is to eat. Tender zucchini halves are filled with a zesty rice mixture, topped with melted pepper jack cheese and finished with fresh pico de gallo, a creamy avocado crema and a drizzle of hot sauce. Every bite is a fiesta of textures and tastes.

This recipe is perfect for a weeknight meal that feels special. The combination of spicy, creamy and fresh elements will have everyone coming back for seconds. Plus, it’s a great way to use up summer zucchini!

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView 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

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cook rice according to package directions. Fluff with a fork and set aside.
3. Meanwhile, halve zucchini lengthwise. Scoop out the centers with a spoon, leaving about 1/4-inch thick shells. Chop the scooped zucchini flesh and set aside.
4. Finely dice red onion. Dice tomato. Zest and juice lime. Chop cilantro.
5. In a small bowl, combine diced tomato, half the diced onion, half the cilantro, lime juice and a pinch of salt. Set aside as pico de gallo.
6. In another bowl, mix guacamole with sour cream and a squeeze of lime juice to make avocado crema. Season with salt and pepper.
7. Heat olive oil in a skillet over medium heat. Add remaining onion and cook until softened, about 3 minutes. Add chopped zucchini flesh and cook 2 minutes more.
8. Stir in cooked rice, veggie stock concentrate, Southwest spice blend and 2 tablespoons water. Cook until heated through, about 2 minutes. Season with salt and pepper.
9. Place zucchini boats on prepared baking sheet. Divide rice mixture among boats. Top with pepper jack cheese.
10. Bake until zucchini is tender and cheese is melted, about 15-18 minutes.
11. Serve zucchini boats topped with pico de gallo, avocado crema, remaining cilantro, a dollop of sour cream and a drizzle of hot sauce.

Recipe Tips

FAQ

Can I make this recipe vegetarian?

Yes, this recipe is already vegetarian! It uses veggie stock concentrate and no meat. Just ensure your cheese is vegetarian-friendly if needed.

Can I prepare these zucchini boats ahead of time?

You can assemble the boats (without baking) up to a day in advance. Cover and refrigerate, then bake just before serving. You may need to add a few extra minutes to the baking time.

What can I substitute for the Southwest spice blend?

If you don’t have Southwest spice blend, you can make your own by combining 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika and a pinch of cayenne pepper.