These stuffed zucchini boats, Tex-Mex style, are low-carb, gluten-free, and make the perfect weeknight family-friendly meal.
Course: Main Course
Cuisine: American
Keyword: vegetables
Servings: 4people
Ingredients
1yellow onion
2zucchini
3/4cup jasmine or cauliflower rice
1/4cupveggie stock (recipe to make your own in the post)
1Roma tomato
1lime
1/4ozcilantro
4tbspguacamole or smashed avocado
4tbspsour cream
1/2cuppepper jack cheese
1tsphot sauce
Southwest Spice Blend
1tspgarlic
1/2-1tspcumin
1/2-1tspchili powder
Instructions
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. Halve, peel, and finely dice the onion. Trim and slice zucchini in half lengthwise; scoop out seeds with a spoon and add zucchini flesh to the next step.
1 yellow onion, 2 zucchini
Heat a drizzle of olive oil in a medium pot over medium-high heat. Add ¾ of the onion and season with salt and pepper. Cook, stirring, until softened, or about 4 to 5 minutes.
1 yellow onion
Add rice and Southwest spice combination and stir to coat. Stir in vegetable stock and 1 cup of water for 4 boats/2 zucchini (double if making with 4 zucchini) and a big pinch of salt (optional). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender - about 15 to 18 minutes. Keep covered and off heat until ready to use.
3/4 cup jasmine or cauliflower rice, 1 tsp garlic, 1/2-1 tsp cumin, 1/2-1 tsp chili powder, 1/4 cup veggie stock (recipe to make your own in the post)
While the rice cooks place the zucchini shells on a baking sheet. Rub all over with a drizzle of olive oil. Season with salt and pepper, then arrange them scooped-out sides down. Roast on top rack until browned and tender - about 15 to 20 minutes.
2 zucchini
Meanwhile, let’s make our pico de gallo! Dice tomato, roughly chop cilantro, and zest and halve lime. 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.
1 Roma tomato, 1 lime, 1/4 oz cilantro
In a separate small bowl, combine guacamole, lime zest, and half the sour cream (save the rest for serving). Squeeze in lime juice to taste. Season with salt and pepper. Add water 1 tsp at a time until the mixture reaches drizzling consistency.
Once zucchini is tender, remove the baking sheet from the oven. Heat broiler to high. Fluff rice with a fork and season with salt and pepper.TIP: Stir in 1 tablespoon of butter (2 tablespoons for 4 servings) for extra richness.
Flip over zucchini and stuff with as much rice as will fit (there will be plenty leftover). Evenly top with pepper jack cheese. Broil until cheese is melted and lightly browned, or 2 to 3 minutes. TIP: Watch carefully to avoid burning.
1/2 cup pepper jack cheese
Divide remaining rice between plates and top with stuffed zucchini. Top with avocado or guacamole, pico de gallo, remaining cilantro and remaining sour cream. Drizzle with hot sauce if desired and serve.