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If you’re craving bold flavors but want to keep things a little lighter, these Southwest Cheesy Stuffed Zucchini Boats are your new best friend. They’re packed with smoky pork or chorizo, melty cheese, and a kick of poblano pepper — all nestled in tender zucchini. It’s comfort food with a fresh twist, ready to make your dinner table shine.
Video: Let’s Make Southwest Cheesy Stuffed Zucchini
Why You’ll Love This Recipe
Stuffed zucchini boats are a weeknight lifesaver. They’re easy to prep, loaded with protein, and bring that perfect balance of indulgent and wholesome. The combination of ground pork (or spicy chorizo) with creamy yogurt and enchilada sauce creates a filling that’s both rich and tangy. Plus, you can make the rice in the same pan, cutting down on dishes.
Bold Ingredients, Big Flavor
This recipe leans into Southwest flair with every bite:
Ground pork or chorizo: Chorizo brings heat and spice, while pork offers a milder base that soaks up all those delicious seasonings.
Poblano pepper: Mildly spicy with a smoky edge, poblanos add depth without overpowering the dish.
Enchilada sauce: A punchy sauce ties everything together, adding a saucy, tomato-based kick.
Shredded cheese: Melted on top for a gooey, irresistible finish.
Plain yogurt and lime: For a creamy, tangy drizzle that balances the spice.
What to Serve with Southwest Zucchini Boats
These stuffed zucchini boats are practically a meal on their own, but you can round out your plate with a few simple sides:
Cilantro-Lime Rice: A fresh, citrusy side that complements the savory filling.
Tortilla Chips and Fruit Salsa: Because more dipping is always a good idea.
Hollow Carefully: Use a spoon to scoop out the zucchini flesh, but leave enough behind to keep the boats sturdy.
Pre-Cook the Shells: A quick bake softens the zucchini and makes stuffing easier.
Broil for Extra Crispy Cheese: Want that golden, bubbly top? Pop the boats under the broiler for the last 2-3 minutes.
Customize Your Zucchini Boats
This recipe is super flexible. Swap pork for ground turkey, use quinoa instead of rice, or throw in black beans for extra fiber. You can even spice it up with jalapeños or add a handful of fresh cilantro for brightness.
Southwest Cheesy Stuffed Zucchini Boats: A Flavor-Packed Dinner Winner
These Southwest Cheesy Stuffed Zucchini Boats bring bold flavors to the table without a ton of fuss. They’re hearty, satisfying, and just a little bit indulgent — everything you want in a dinner that doesn’t leave you feeling weighed down. Whether you’re meal prepping or feeding a hungry crowd, these boats are ready to sail straight into your weekly rotation.
Ready to dig in? Grab your skillet and let’s stuff some zucchini!
Try These Zucchini Recipes
I love zucchini! Here are a few of my other favorite recipes:
If you’re craving bold flavors but want to keep things a little lighter, these Southwest Cheesy Stuffed Zucchini Boats are your new best friend. They’re packed with smoky pork or chorizo, melty cheese, and a kick of poblano pepper — all nestled in tender zucchini. It’s comfort food with a fresh twist, ready to make your dinner table shine.
Ingredients
UnitsScale
10ounces ground pork or chorizo
1/2cup white rice
1cup chicken stock or bone broth
1 poblano pepper, de-seeded and diced
1 medium onion, diced
1/3cup enchilada sauce
4ounces shredded cheese
1/2cup plain yogurt
1 lime
Instructions
Preheat oven to 450 F.
In a medium pot, add 1 cup chicken or vegetable broth, rice, and a generous pinch of salt. Heat to boiling on high.
Once boiling, reduce the heat to low, cover the pot and cook without stirring for 13 – 15 minutes until the rice is tender.
Halve the zucchini lengthwise. Using a spoon, scoop out the seeds, leaving the shell.
Place the zucchini on a sheet pan, drizzle with olive oil, season with salt and pepper. Roast for 15 – 18 minutes until it’s tender when pierced with a fork.
While the rice and zucchini are cooking, preheat a skillet and cook the sausage. When the sausage is mostly cooked, add the onion and poblano pepper and cook for an additional 8 minutes until the meat is fully cooked and the vegetables are tender. Stir the enchilada sauce into the meat/vegetable mixture.
Add the rice to the meat and vegetable mixture.
In a casserole dish, add a layer of the meat and vegetable mixture. Top with the cooked zucchini boats, filling each one with the meat/rice/vegetable mixture.
Sprinkle cheese over the zucchini and bake for 10 minutes until the cheese is fully melted.
Mix yogurt and lime juice/zest. Serve the yogurt lime sauce over the cooked zucchini boats.
Notes
For vegetarian version, omit the sausage, add a can of drained beans, and cook the rice in vegetable stock or water.
