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Southwest Beef-Stuffed Zucchini Boats

with Pico de Gallo, Avocado Crema & Cilantro

Southwest Beef-Stuffed Zucchini Boats

Tender zucchini halves are filled with savory Southwest-spiced beef, then topped with fresh pico de gallo, creamy avocado crema, and bright cilantro for a colorful, satisfying dinner.

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Ingredients

For 2 servings

  • ¼ ounce Cilantro
  • 10 ounce Ground Beef
  • 4 tablespoon Guacamole
  • 1 teaspoon Hot Sauce
  • ¾ cup Jasmine Rice
  • 1 unit Lime
  • 1 unit Onion
  • ½ cup Pepper Jack Cheese
  • 3 tablespoon Sour Cream
  • 1 tablespoon Southwest Spice Blend
  • 1 unit Tomato
  • 1 unit Veggie Stock Concentrate
  • 2 unit Zucchini

Additional Ingredients

  • Cooking Oil
  • Olive Oil
  • Pepper
  • Salt
Southwest Beef-Stuffed Zucchini Boats
American
DifficultyMedium
Prep Time5m
Total Time35m
Calories1030
Protein40g
Carbs87g
Fat58g
Tags:
Protein SmartFiber SmartMass Gain FriendlyEasy Prep
⚠️Allergens:
🥛Milk

Swaps and substitutions

For a lighter or beef-free version, swap the ground beef for seasoned lentils, crumbled tofu, or a plant-based mince. If avoiding dairy, replace the sour cream and cheese with dairy-free alternatives; guacamole already adds plenty of creaminess.

What to serve with it

Serve these zucchini boats with a crisp green salad or black beans and warm tortillas to round out the Southwest flavors. They also work well with extra pico-style tomato salad and a squeeze of lime for a brighter, lighter plate.

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