Go Back
southwestern cheesy rice stuffed zucchini

Southwestern Cheesy Rice Zucchini Boats

Zucchini boats stuffed with southwestern style cheesy rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Mexican
Servings 2 people

Ingredients
  

  • 2 zucchini
  • 1/4 cup monterrey jack cheese shredded
  • 1 cup rice long grain brown
  • 2 green onion stalks
  • 1/2 yellow onion
  • 2 cup vegetable broth low sodium
  • 2 stalks chives
  • 1 clove garlic
  • 1 1/2 tsp cumin
  • 1 1/2 tsp chili powder
  • 1 tsp oregano
  • 1/2 tsp pepper
  • 1/4 tsp sea salt

Instructions
 

  • First prep the zucchini by slicing them in half lengthwise. Scoop centers out but make sure to leave about 1/4 inch edge for the boat. Brush lightly with olive oil and bake on a roasting pan in oven for about 20 minutes at 375F.
  • While the zucchini cooks heat some olive oil in a pan and saute the minced onion and garlic. Add rice and then vegetable broth. Season with dry mix. Cook according to rice instructions. Mix in cheese and chives when done.
  • Stuff with rice mixture and bake for another 5-10 minutes. Make sure to put the zucchini boats close together to keep form. Once ready remove and serve!