Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Southwest Cheesy Stuffed Zucchini Boats

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: jzmcbride
  • Total Time: 1 hour
  • Yield: serves 2

Description

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

Units Scale
  • 10 ounces ground pork or chorizo
  • 1/2 cup white rice
  • 1 cup chicken stock or bone broth
  • 1 poblano pepper, de-seeded and diced
  • 1 medium onion, diced
  • 1/3 cup enchilada sauce
  • 4 ounces shredded cheese
  • 1/2 cup plain yogurt
  • 1 lime

Instructions

  1. Preheat oven to 450 F.
  2. In a medium pot, add 1 cup chicken or vegetable broth, rice, and a generous pinch of salt. Heat to boiling on high.
  3. Once boiling, reduce the heat to low, cover the pot and cook without stirring for 13 – 15 minutes until the rice is tender.
  4. Halve the zucchini lengthwise. Using a spoon, scoop out the seeds, leaving the shell.
  5. 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.
  6. 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.
  7. Add the rice to the meat and vegetable mixture.
  8. 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.
  9. Sprinkle cheese over the zucchini and bake for 10 minutes until the cheese is fully melted.
  10. 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.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: recipe
  • Method: oven
  • Cuisine: Southwest

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://grownupdish.com/southwest-cheesy-stuffed-zucchini-boats/