Southwest Turkey-Stuffed Zucchini Boats
with Pico de Gallo, Avocado Crema & Cilantro
Send your taste buds on a flavorful cruise 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Yellow Onion
2 unit
Zucchini
¾ cup
Jasmine Rice
1 tablespoon
Southwest Spice Blend
1 unit
Veggie Stock Concentrate
1 unit
Tomato
¼ ounce
Cilantro
1 unit
Lime
4 tablespoon
Guacamole
3 tablespoon
Sour Cream
(Contains Milk)
½ cup
Pepper Jack Cheese
(Contains Milk)
1 teaspoon
Hot Sauce
10 ounce
Ground Turkey
Not included in your delivery
Salt
Pepper
3 teaspoon
Olive Oil
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• 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. Dice tomato. Roughly chop cilantro. Zest and halve lime.
• 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 Blend; 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; 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.
• While rice cooks, rub zucchini halves all over with a large drizzle of olive oil (two large drizzles for 4 servings); season with salt and pepper. Arrange, cut sides down, on a baking sheet. • Roast on top rack until browned and tender, 15-20 minutes.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add beef or turkey; season with salt and pepper. Cook, breaking up meat into pieces, until cooked through, 4-6 minutes.
• 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, half the sour cream (save the rest for serving), and 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 sheet from oven. Heat broiler to high. • Fluff rice with a fork and season with salt and pepper. TIP: For extra richness, stir in 1 TBSP butter (2 TBSP for 4 servings). • Carefully flip zucchini and stuff with as much rice as will fit (there'll 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.
Stir beef or turkey into rice before stuffing zucchini.
• 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.
Ground Turkey is fully cooked when internal temperature reaches 165°.
