Southwest Stuffed Zucchini Boats

Southwest Stuffed Zucchini Boats

with Pico de Gallo, Avocado Crema & Cilantro

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Send your taste buds on a flavorful cruise—a yacht to Yumtown, if you will—with this crowd-pleasing stuffed zucchini. These boats are filled with Southwest-spiced rice, then blanketed with a layer of kickin’ pepper jack cheese, topped with fresh pico de gallo, avocado crema, cilantro, a dollop of sour cream, and a drizzle of hot sauce. We gotta say, there’s something about this recipe that’ll really put the wind back in your sails.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Red Onion

2 unit


¾ cup

Jasmine Rice

1 tablespoon

Southwest Spice Blend

1 unit

Veggie Stock Concentrate

1 unit

Roma Tomato

1 unit


¼ ounce


4 tablespoon


4 tablespoon

Sour Cream


½ cup

Pepper Jack Cheese


1 teaspoon

Hot Sauce

Not included in your delivery

2 teaspoon

Olive Oil

1 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat32 g
Saturated Fat15 g
Carbohydrate83 g
Sugar12 g
Dietary Fiber6 g
Protein16 g
Cholesterol65 mg
Sodium750 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Halve, peel, and finely dice onion. Trim and halve zucchini lengthwise; scoop out seeds with a spoon and discard.


• Heat 1 TBSP butter (2 TBSP for 4 servings) 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 to coat. Add stock concentrate, 1¼ cups water (2¼ cups for 4), 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 in step 5.


• 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.


• 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.


• 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. • Broil until cheese is melted and lightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning.


• Divide remaining rice between plates and top with stuffed zucchini. Top with avocado crema, pico de gallo, remaining cilantro, and a dollop of remaining sour cream. Drizzle with hot sauce if desired and serve.