Cheesy Pork-Stuffed Zucchini Boats with Rice, Poblano & Lime Yogurt

Cheesy Pork-Stuffed Zucchini Boats

with Rice, Poblano & Lime Yogurt

45 MIN
2 Servings
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Available Options

  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork
  • with Ground Pork Chorizo
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo View recipe
  • with Smoky-Flavored Poblano Pork Sausage
    includes 10 oz No Added Hormones, Antibiotic-Free, Smoky-Flavored Poblano Pork Sausage View recipe
    • with Ground Pork

    From the Test Kitchen

    Here, we’re roasting and stuffing tender zucchini with a bold, smoky filling of rice, roasted poblano pepper, and pork glazed with our guajillo chile sauce. We’re bringing it all together with a drizzle of tangy sour cream brightened with fresh lime juice.

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    • Nutrition
      PER SERVING
    • Calories
      760 Cals (est.)
    fresh
    ingredients
    Cheesy Pork-Stuffed Zucchini Boats with Rice, Poblano & Lime Yogurt
    Title
    • 10 oz Ground Pork
    • ½ cup Long Grain White Rice
    • 2 Zucchini
    • 2 oz Shredded Cheddar & Monterey Jack Cheese Blend
    • 1 Red Onion
    • 1 Poblano Pepper
    • ½ cup Plain Nonfat Greek Yogurt
    • 1 Lime
    • ⅓ cup Guajillo Chile Pepper Sauce

    Cheesy Pork-Stuffed Zucchini Boats

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Halve, peel, and medium dice onion(s). Halve the zucchini lengthwise; using a spoon, scoop out and discard seeds. Halve the lime(s) crosswise. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the sour cream, 1 tablespoon of water (or 2 tablespoons for 4 servings), and the juice of 1 lime half (or 2 lime halves for 4 servings). 

    2 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups of water for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

    Cook the rice
    Roast the zucchini
    3 Roast the zucchini

    Meanwhile, line a sheet pan with foil. Place the prepared zucchini on the foil; coat all over with a large drizzle of olive oil. Season with salt and pepper and arrange cut side down. Roast 15 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    4 Roast the pepper & onion

    Meanwhile, place the diced pepper(s) and diced onion(s) on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 13 to 17 minutes, or until the vegetables are tender when pierced with a fork. Leaving the oven on, remove from the oven.

    Roast the pepper & onion
    Cook the pork
    5 Cook the pork

    Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pork. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 7 minutes, or until browned. Add the guajillo sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the pork is cooked through. Turn off the heat.

    6 Finish the zucchini & serve your dish

    To the pot of cooked rice, add the cooked pork (discarding any excess oil from the pan), roasted pepper(s) and onion(s), and the juice of the remaining lime half. Season with salt and pepper. Stir to combine. Stuff the roasted zucchini with the filling (you may have extra for serving). Evenly top with the cheddar and monterey jack. Return to the oven and roast 3 to 5 minutes, or until the cheese is melted. If desired, turn your oven to the broil function; broil 2 to 4 minutes, or until the cheese is lightly browned (watching carefully so it doesn't burn). Remove from the oven. Divide the remaining filling between serving plates and top with the finished zucchini. Drizzle with the lime sour cream. Enjoy!

    Finish the zucchini & serve your dish
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