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, 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.
Allergens
Utensils
Tags
Yellow Onion
1 unit
Zucchini
2 unit
Jasmine Rice
0.75 cup
Southwest Spice Blend
1 tablespoon
Veggie Stock Concentrate
1 unit
Roma Tomato
1 unit
Lime
1 unit
Cilantro
0.25 ounce
Guacamole
4 tablespoon
Sour Cream
4 tablespoon
Pepper Jack Cheese
0.5 cup
Hot Sauce
1 teaspoon
Olive Oil
2 teaspoon
Salt
Pepper
• 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 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), 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. TIP: Stir in 1 TBSP butter (2 TBSP for 4 servings) for extra richness. • 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.
640
kcal
Calories
27
g
Fat
11
g
Saturated Fat
90
g
Carbohydrate
13
g
Sugar
7
g
Dietary Fiber
12
g
Protein
50
mg
Cholesterol
720
mg
Sodium
with Dark Meat Chicken, Pico de Gallo & Avocado Crema
with Dark Meat Chicken, Pico de Gallo & Avocado Crema
with Pico de Gallo, Avocado Crema & Cilantro
with Dark Meat Chicken, Pico de Gallo & Avocado Crema
with Pico de Gallo, Avocado Crema & Cilantro
with Pico de Gallo, Avocado Crema & Cilantro
