Enter your search text in the box above

Select a result to preview

Stuffed zucchini boats

Ingredients

Directions

  1. Adjust rack to top position and preheat oven to 450 degrees.
  2. Prep: Halve, peel, and finely dice onion.
    • Trim and halve zucchini lengthwise; scoop out and discard seeds with a spoon.
  3. Cook rice: 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.
    1. Add rice, garlic powder, cumin, and chili powder; stir to coat.
    2. Stir in stock concentrate, 1¼ cups water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer.
    3. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
  4. Roast zucchini: While rice cooks, season zucchini with a drizzle of olive oil, salt, and pepper; rub to evenly coat.
    1. Arrange, cut sides down, on a baking sheet.
    2. Roast on top rack until browned and tender, 15-20 minutes.
  5. Make salsa fresca: Meanwhile, dice tomato.
    1. Zest and halve lemon.
    2. In a small bowl, combine tomato, a squeeze of lemon juice to taste, and as much remaining onion as you like. Season with salt and pepper.
  6. Make crema: In a separate small bowl, combine guacamole, lemon zest, and 2 tbsp sour cream.
    1. Add a squeeze of lemon juice to taste. Season with salt and pepper.
    2. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
  7. Assemble: Once zucchini are tender, remove sheet from oven.
    1. Heat broiler to high.
    2. Fluff rice with a fork and season with salt and pepper.
    3. Stir in 1 tbsp butter.
    4. Carefully flip zucchini and stuff with as much rice as will fit.
    5. Evenly top with pepper jack.
    6. Broil until cheese is melted and lightly browned, 2-3 minutes.
  8. Serve zucchini on a bed of remaining rice, topped with avocado crema, salsa fresca, remaining sour cream, and a drizzle of hot sauce.