Stuffed Zucchini Boats with Southwest Rice, Pico De Gallo and Avocado Crema

Get ready to set sail on a flavor adventure with these stuffed zucchini boats! Tender zucchini halves are filled with a savory Southwest-spiced rice mixture, then topped with melted pepper jack cheese. A fresh pico de gallo, creamy avocado crema and a sprinkle of cilantro add brightness and texture. This dish is a fun and delicious way to enjoy a hearty, veggie-forward meal.

Perfect for a weeknight dinner or a casual gathering, these zucchini boats are sure to impress. The combination of warm, cheesy rice and cool, tangy toppings creates a balanced bite every time. Serve them with extra rice on the side for a complete and satisfying plate.

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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 the red onion. Trim and halve the 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 diced onion; season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Stir in the jasmine rice and Southwest Spice Blend to coat. Add the veggie 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 until ready to use.
3. While rice cooks, place zucchini halves 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 the Roma tomato. Roughly chop the cilantro. Zest and halve the lime. In a small bowl, combine the tomato, half the cilantro, a squeeze of lime juice to taste and as much remaining diced onion as you like. Season with salt and pepper. In a separate small bowl, combine the 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 the mixture reaches a drizzling consistency.
5. Once zucchini is tender, remove baking sheet from oven. Heat broiler to high. Fluff the rice with a fork and season with salt and pepper. Flip the zucchini halves over and stuff with as much rice as will fit (there will be plenty left over). Evenly top with pepper jack cheese. 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. Drizzle with avocado crema, spoon over pico de gallo and garnish 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 a different type of rice?

Yes, you can substitute long-grain white rice or brown rice, but adjust the cooking time and liquid accordingly. Brown rice will need about 40-45 minutes and more water.

How do I make this dish dairy-free?

Use dairy-free butter and omit the cheese and sour cream or substitute with vegan alternatives. The avocado crema can be made with dairy-free sour cream or just extra guacamole.

Can I prepare the components ahead of time?

Yes, you can cook the rice and roast the zucchini up to a day in advance. Assemble and broil just before serving. The pico de gallo and avocado crema are best made fresh.