Zucchini Boats



Cook Time:

Prep Time:

1 Hour

30 Minutes

6 Servings



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, Chili powder with cumin, garlic & oregano, Chipotle smoked red jalapeños, Mexican fiesta seasoning

For your protein

  • turkey sausage

  • Optional: you can use ground turkey, grilled chicken, or a combination of black and garbanzo beans for a vegetarian option

For the avocado crema

  • 1 avocado

  • 2 tbs plain Greek yogurt 

  • 2 tsp lime juice 

  • A pinch of salt

For the pico de gallo 

  • 1 1/2 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) 

  • Optional: poblano pepper

For the boats

  • 6 small zucchninis

  • olive oil


Step 1

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

Step 2

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.

Step 3

To make the avocado crema, add all ingredients to blender. Combine until silky smooth. Place in refrigerator for now.

Step 4

Add all pico de gallo ingredients to a bowl. Place in fridge until boat assembly. Allow juices to marinate. 

Step 5

Scoop out the innards of 6 small zucchinis. Lightly drizzle with olive oil and place in oven set to 350 for 10 minutes. 

Step 6

Remove from oven and fill with rice mixture and top with Mexican cheese. Continue cooking in oven for 15-20 minutes (check often if you’d prefer them more al dente).

Step 7

Serve with pico de gallo, drizzle with avocado crema, and top with cilantro.