Four Cheese Fajita Zucchini Boats

Four Cheese Fajita Zucchini Boats




  • 1 cup Long grain white rice
  • 2 cups Vegetable broth
  • 1 Tbsp tomato paste
  • 1/4 tsp granulated garlic
  • 1/4 tsp granulated onion
  • 1/4 tsp chili powder
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/2 cup corn
  • 2 cups Cache Valley® Four cheese Mexican Blend, divided
  • 1 red bell pepper, sliced
  • 1 Yellow onion, julienne
  • 4 medium zucchini, washed well.


Spicy: Substitute Cache Valley® Pepper Jack for all of the cheese in the recipe, and top with sliced fresh jalapeno as well as the onions and bell peppers.

Italian: Substitute Cache Valley® Six Cheese Italian for all of the cheese, remove the corn, and fold 1 cup diced tomato and ¼ cup chopped fresh basil into the rice with the cheese.


  • Rinse your rice until the water runs mostly clear. In a rice cooker, combine the rice, vegetable broth, tomato paste, spices, and corn, and cook on the white rice setting. If following the stovetop cooking method, combine the broth, tomato paste, and spices in a medium saucepan, bring to a boil, then add the rice and corn, and simmer for 20 minutes, or until the rice is soft and most of the water is absorbed.
  • Heat a skillet to medium heat and lightly oil. Add the sliced onion and pepper and a small pinch of salt, and cook over medium heat until the peppers are soft and the onions start to turn translucent. Remove from the heat.
  • Slice the zucchini in half, lengthwise, leaving the stem attached (it helps maintain the structural integrity during cooking). Using a small spoon, scoop out the centers of the zucchini until the flesh is only 1/4 inch thick, reserving the inner flesh for other recipes (zucchini bread, for instance). Arrange the zucchini boats side by side on a foil or parchment lined baking sheet and lightly sprinkle with salt and pepper.
  • When the rice is done, remove it immediately from the pan, and stir in 1 cup of the cheese until it is mostly melted and well mixed.Heat the oven to the Broil setting. Move the oven rack to just above the center of the oven, so about 6 inches from the top of the oven.
  • Spoon the rice mixture into the zucchini boats, keeping the filling even with the top of the zucchini, and make sure the zucchini’s are arranged side by side. Spread the cooked onions and peppers evenly over each zucchini, and then spread the remaining cheese over the onions and peppers.
  • Place the pan on the oven rack and cook for 4-5 minutes, until the cheese starts to crisp and the onions and peppers begin to char.Remove from the oven and allow to cool slightly. The cheese may have melted all the zucchini’s toppings together, so use kitchen shears to cut the cheese between them before serving.


  • These are eaten easiest by picking them up and taking bites – remember not to eat the stem!
  • You can substitute brown rice, parboiled rice, quinoa, barley, or other grains, just make sure to adjust the cooking time to match the cooking time for the grain you’re using.

Author Bio

Chef Anthony DeNovellis

Anthony DeNovellis – Limitless Chef

Anthony DeNovellis is a private chef, caterer, and instructor with a passion for whole food, plant-based cuisine, whose love for cooking and teaching took root in his childhood kitchen, where he learned the skill of cooking from the heart.
As a chef, Anthony is dedicated to crafting and sharing meals that not only delight the palate but also promote health and well-being. From hearty grain bowls and colorful salads to decadent desserts made with wholesome, natural sweeteners, Anthony’s dishes are a symphony of taste and texture, infused with a sense of warmth, hospitality, and joy.
In addition to his work in the kitchen, Anthony is an advocate for plant-based living. He regularly shares his knowledge and passion through cooking classes, workshops, and community events, inspiring others to embrace the benefits of a plant-based diet. Through his engaging and accessible approach to cooking, he empowers people of all ages to explore the rich flavors, vibrant colors, and nourishing properties of fruits, vegetables, grains, and legumes, and embrace a healthier, more sustainable way of eating,
Driven by his love for food and a desire to make a positive impact on the world, Chef Anthony is on a mission to transform the way people think about plant-based cuisine. With his innovative recipes, heartfelt hospitality, and commitment to whole food nutrition, he is reshaping how people consider eating plants, one delicious meal at a time.
Chef Anthony has been cooking privately and professionally for nearly 30 years, and received his culinary degree from the UVU Culinary Arts program.
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