Zucchini Boats

  • April 17, 2020
754 1024 Ariana Luterman

Although they seem complex, these little boats are a super simple way to spice things up! A guaranteed fan favorite.

For the rice 
2 cups basmati rice 
2 cups low sodium chicken broth 
1 cup water
1 TBS butter
Cracked salt and pepper 
Various seasonings (all are Whole Foods Frontier Co-Op brand):

  • Bayou grill cajun and creole blend (use as primary seasoning)
  • Chili powder with cumin, garlic & oregano
  • Chipotle smoked red jalapeños
  • Mexican fiesta seasoning
  • Organic oregano leaves 

Combine all ingredients in a medium pot. Simmer for 15 mins, then take off the heat. Set aside until boat assembly.  

In a separate pan, sauté 3/4 a link turkey sausage cubed small (first sliced in thin medallions then further sliced to make a cube shape). After it crisps to your liking, add to the pot of cooked rice. Stir and take off heat. Set aside for now. 

For the avocado crema 
1 avocado
2 TBS plain Greek yogurt 
2 tsp lime juice 
A pinch of salt
Combine until silky smooth. Place in refrigerator for now. 

For the pico de gallo 
1 and a half medium vine tomatoes
1 TBS chopped cilantro 
1/4 cup diced red bell pepper
2 TBS diced purple onion
1-2 TBS lime juice (I prefer my pico with extra lime) 
Poblano pepper if desired 

For the boats
Scoop out the innards of 6 small zucchinis. Lightly drizzle with olive oil and place in oven set to 350 degrees F for 10 minutes. Remove from oven and fill with rice mixture and Mexican cheese. Continue cooking in oven for 15-20 minutes (check often if you’d prefer them more al dente). 

Once removed from oven, top with avocado crema, pico, and cilantro. Pair with tortilla chips and salsa.