Southwest Stuffed Zucchini Boats
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Southwest Stuffed Zucchini Boats

Southwest Stuffed Zucchini Boats

with Pico de Gallo, Avocado Crema & Cilantro

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, and finished with fresh pico de gallo, avocado crema, cilantro, sour cream, and hot sauce. There’s something about this recipe that’ll really put the wind back in your sails.

Calorie Smart

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

Total Time35 minutes
Prep Time5 minutes


serving amount

1 unit

Yellow Onion

2 unit


½ 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

(Contains Milk)

½ cup

Pepper Jack Cheese

(Contains Milk)

1 teaspoon

Hot Sauce

Not included in your delivery

2 teaspoon

Olive Oil




Nutrition Values

/ per serving
Calories560 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate72 g
Sugar14 g
Dietary Fiber9 g
Protein13 g
Cholesterol50 mg
Sodium660 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.


Medium Pot
Baking Sheet
Small Bowl



• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and finely dice onion. Trim and halve zucchini lengthwise; scoop out and discard seeds with a spoon.

Cook Rice

• Heat 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. • Add rice and Southwest Spice; stir to coat. • Stir in stock concentrate, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in step 5.

Roast Zucchini

• While rice cooks, season zucchini with a drizzle of olive oil, salt, and pepper; rub to evenly coat. Arrange, cut sides down, on a baking sheet. • Roast on top rack until browned and tender, 15-20 minutes.

Make Pico & Crema

• Meanwhile, dice tomato. Roughly chop cilantro. Zest and halve lemon. • In a small bowl, combine tomato, half the cilantro, a squeeze of lemon juice to taste, and as much remaining onion as you like. Season with salt and pepper. • In a separate small bowl, combine guacamole, lemon zest, and half the sour cream (save the rest for serving). Add a squeeze of lemon juice to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Stuff & Broil Zucchini

• Once zucchini are tender, remove sheet from oven. Heat broiler to high. • Fluff rice with a fork and season with salt and pepper. TIP: Stir in 1 TBSP butter (2 TBSP for 4 servings) for extra richness. • Carefully flip zucchini and stuff with as much rice as will fit (there will be plenty left over; save for serving). 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 remaining sour cream. Drizzle with hot sauce if desired and serve.

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