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. *The serving of protein food in this product is high in protein.* *See nutrition information for total fat, cholesterol, and sodium content.*
Allergens
Utensils
Tags
Veggie Stock Concentrate
1 unit
Sour Cream
3 tablespoon
Onion
1 unit
Zucchini
2 unit
Pepper Jack Cheese
0.5 cup
Tomato
1 unit
Lime
1 unit
Guacamole
4 tablespoon
Jasmine Rice
0.75 cup
Southwest Spice Blend
1 tablespoon
Cilantro
0.25 ounce
Hot Sauce
1 teaspoon
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Olive Oil
3 teaspoon (tsp)
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.
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.
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.
650
kcal
Calories
28
g
Fat
11
g
Saturated Fat
86
g
Carbohydrate
12
g
Sugar
5
g
Dietary Fiber
16
g
Protein
40
mg
Cholesterol
650
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 Pico de Gallo, Avocado Crema & Cilantro
with Pico de Gallo, Avocado Crema & Cilantro
with Dark Meat Chicken, Pico de Gallo & Avocado Crema
with Garlicky Green Beans & Chili-Roasted Carrots
with Garlicky Green Beans & Chili-Roasted Carrots