Southwest Stuffed Zucchini Boats

🥘 Ingredients

• cilantro
  1 unit
• cooking oil
  2 tbsp
• guacamole
  1 unit
• hot sauce
  1 unit
• jasmine rice
  1 c
• lemon
  1 unit
• onion
  1 unit
• pepper jack cheese
  4 oz
• sour cream
  4 oz
• southwest spice blend
  2 tsp
• tomato
  2 unit
• veggie stock concentrate
  1 unit
• zucchini
  2 unit

🍳 Cookware

• medium pot
• baking sheet
• small bowl

1. 

   1

   veggie stock concentrate onion sour cream zucchini jasmine rice lemon pepper jack cheese tomato guacamole southwest spice blend cilantro hot sauce cooking oil

   veggie stock concentrate: 1 unit, onion: 1 unit, sour cream: 4 oz, zucchini: 2 unit, jasmine rice: 1 c, lemon: 1 unit, pepper jack cheese: 4 oz, tomato: 2 unit, guacamole: 1 unit, southwest spice blend: 2 tsp, cilantro: 1 unit, hot sauce: 1 unit, cooking oil: 2 tbsp
2. 

   2

   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.
3. 

   3

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add ¾ 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, 1¼ cups water, 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.
4. 

   4

   While rice cooks, season zucchini with a drizzle of cooking oil, salt, and pepper; rub to evenly coat. Arrange, cut sides down, on a baking sheet . Roast on top rack until browned and tender, ⏱️ 20 minutes .
5. 

   5

   Meanwhile, dice tomato. Roughly chop cilantro. Zest and halve lemon. In a small bowl , combine tomato, half the cilantro, a squeeze of lemon juice to taste, 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 (save the rest for serving). Add a squeeze of lemon juice to taste. Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
6. 

   6

   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 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 lightly browned, ⏱️ 3 minutes . Watch carefully to avoid burning.
7. 7

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