Southwest Stuffed Zucchini Boats
with Pico de Gallo, Avocado Crema & Cilantro
Southwest Stuffed Zucchini Boats
Tender zucchini halves are loaded with bold Southwest flavor, then finished with fresh pico de gallo, creamy avocado crema, and bright cilantro for a vibrant, satisfying bite.
Ingredients
For 2 servings
- ¼ ounce Cilantro
- 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
- Olive Oil
- Pepper
- Salt
American
DifficultyMedium
Prep Time5m
Total Time35m
Calories660
Protein16g
Carbs87g
Fat28g
Tags:
VeggieCalorie SmartFiber SmartEasy Prep
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free eating, swap the sour cream and cheese for plant-based versions, or use extra guacamole for creaminess. For a milder version, leave out the hot sauce and use a gentle salsa instead of anything spicy.
What to serve with it
Serve with a crisp green salad, charred corn, or black beans for extra color and a more filling plate. Tortilla chips and a bright lime wedge also fit the Southwest flavors nicely.
You might also like
Edamame Stir-Fry Noodle Bowls
20 min480 cal
One-Pot Mexicali Black Bean Soup
20 min620 cal
Creamy Ricotta Tomato Ravioli
15 min530 cal
One-Pan Mushroom Cauliflower “Risotto”
30 min450 cal
Ricotta Tomato Stuffed Ravioli
20 min630 cal
One-Pan Greek Spaghetti
30 min590 cal
Mushroom & Tomato Tortelloni
15 min610 cal
Galaxy Greens Ricotta Ravioli
20 min650 cal