Southwest Stuffed Zucchini Boats with Pico de Gallo, Avocado

• servings: 2 servings
• active time: 35 minutes
• total time: 40 minutes

Ingredients

1 unit Yellow Onion

2 unit Zucchini

½ cup Jasmine Rice

1 tablespoon Southwest Spice Blend

1 unit Veggie Stock Concentrate

1 unit Roma Tomato

1 unit Lemon

¼ ounce Cilantro

4 tablespoon Guacamole

4 tablespoon Sour Cream

½ cup Pepper Jack Cheese

1 teaspoon Hot Sauce

2 teaspoon Olive Oil

Salt

Pepper

Directions

• 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.

• 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. • Add rice and Southwest Spice; stir to coat. • Stir in stock concentrate, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in step 5.

• While rice cooks, season zucchini with a drizzle of olive oil, salt, and pepper; rub to evenly coat. Arrange, cut sides down, on a baking sheet. • Roast on top rack until browned and tender, 15-20 minutes.

• 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.

• 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 4 servings) for extra richness. • Carefully flip zucchini and stuff with as much rice as will fit (there will be plenty left over; save for serving). Evenly top with pepper jack. • Broil until cheese is melted and lightly browned, 2-3 minutes. TIP: Watch carefully to avoid burning.

• 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.

Nutrition

• Calories: 560 kcal
• Total Fat: 27 g
• Saturated Fat: 11 g
• Cholesterol: 50 mg
• Sodium: 660 mg
• Total Carbohydrate: 72 g
• Dietary Fiber: 9 g
• Total Sugars: 14 g
• Protein: 13 g