southern plate

Stuffed Zucchini Boats

– Yellow onion Zucchini Jasmine rice or cauliflower rice Veggie stock Roma tomato Cilantro  Guacamole or smashed avocado

Preheat the oven to 450°F and prepare the produce; cook seasoned onions.


Then add rice and spices with vegetable stock and simmer until tender.


Roast seasoned zucchini halves until tender, make pico de gallo, and prepare a guacamole-sour cream sauce.


Stuff roasted zucchini with rice, top with cheese, and broil until melted.


Serve stuffed zucchini with remaining rice, pico de gallo, guacamole sauce, cilantro, sour cream, and optional hot sauce.


Read the full article to get step-by-step instructions!

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