Southwest Stuffed Zucchini Boats

🥘 Ingredients

• Jasmine rice
  1 c
• Southwest Spice Blend
  1 tbsp
• Veggie Stock Concentrate
  1 unit
• cilantro
  1 oz
• cooking oil
  4 tsp
• guacamole
  1 tbsp
• hot sauce
  1 tsp
• lemon
  1 unit
• onion
  1 unit
• pepper jack cheese
  1 c
• sour cream
  1 tbsp
• tomato
  1 unit
• zucchini
  2 unit

🍳 Cookware

• medium pot
• baking sheet
• small

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. Halve, peel, and finely dice onion . Trim and halve zucchini lengthwise; scoop out and discard seeds with a spoon.

   onion: 1 unit, zucchini: 2 unit
2. 

   2

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add 3/4 of the onion; season with salt and pepper. Cook, stirring, until softened, ⏱️ 5 minutes . Add Jasmine rice and Southwest Spice Blend ; stir to coat. Stir in Veggie Stock Concentrate , 1 1/4 cups water (2 1/4 cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 18 minutes . Keep covered off heat until ready to use in Step 5.

   cooking oil: 4 tsp, Jasmine rice: 1 c, Southwest Spice Blend: 1 tbsp, Veggie Stock Concentrate: 1 unit
3. 

   3

   While rice cooks, season the zucchini with a drizzle of olive oil, salt, and pepper. Arrange, cut sides down, on a baking sheet . Roast on top until browned and tender, ⏱️ 20 minutes .
4. 

   4

   Meanwhile, dice tomato . Roughly chop cilantro . Zest and halve lemon . In a small bowl, combine tomato, half the cilantro, lemon juice, and as much remaining onion as you like. Season with salt and pepper. In a separate small bowl, combine guacamole , lemon zest, and half the sour cream . Season with salt and pepper. Add water 1 tsp at a time until it reaches a drizzling consistency.

   tomato: 1 unit, cilantro: 1 oz, lemon: 1 unit, guacamole: 1 tbsp, sour cream: 1 tbsp
5. 

   5

   Once zucchini are tender, remove sheet from oven. Heat broiler to high. Fluff rice with a fork and season with salt and pepper. TIP: Stir in 1 TBSP butter (2 TBSP for ) for extra richness. Carefully flip zucchini and stuff with as much rice as will fit. Evenly top with pepper jack cheese . Broil until cheese is melted and bubbled, 2-3 minutes. TIP: Watch carefully to avoid burning.

   pepper jack cheese: 1 c
6. 

   6

   Divide remaining rice between plates. Top with stuffed zucchini, avocado crema, pico de gallo, remaining cilantro, and remaining sour cream. Drizzle with hot sauce if desired and serve.

   hot sauce: 1 tsp