Stuffed Zucchini Boats with Meat

Stuffed Zucchini Boats with Meat

cookinmama 2

"These are a family favorite; they are requested all the time and go great with honey cornbread! They are also a very healthy meal choice. My picky 12-year-old son LOVES these!"


1 h 30 m servings 559 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 559 kcal
  • 28%
  • Fat:
  • 25.7 g
  • 40%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 41.8 g
  • 84%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 691 mg
  • 28%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Bring the water and brown rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  3. Scoop the flesh from the zucchini halves using a melon baller, starting about 1/2 inch from one end, creating a 'boat'. Chop and reserve zucchini flesh. Place the zucchini boats face down onto the prepared baking sheet.
  4. Bake zucchini boats in the preheated oven for 15 minutes. Flip over the halves using tongs and line each zucchini boat with 2 half-slices of provolone cheese.
  5. Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix rice into chicken.
  6. Heat olive oil in a non-stick pan over medium heat; cook and stir onion, jalapeno pepper, and zucchini flesh in the hot oil until onion is slightly softened, about 5 minutes. Add garlic, Worcestershire sauce, basil, and oregano; stir well. Mix in chicken-rice mixture, tomato sauce, 1 tablespoon Parmesan cheese, salt, and pepper. Scoop mixture into the zucchini boats; sprinkle each boat with about 1 rounded teaspoon Parmesan cheese.
  7. Bake in the preheated oven until cooked through and Parmesan cheese is melted, 25 to 30 minutes.
  • profile image

Your rating



  1. 11 Ratings


I am the creator of this recipe and I will be adding a picture soon. It's the wrong size! :( I wanted to add a few notes, I only use about half of the rice and save the rest to use with another...

This recipe was awesome. I had to use ground beef instead of chicken because that was all I had, and I cut the jalepeno to only one because I'm a self proclaimed spice wimp, and my children onl...

I enjoyed the concept and presentation though the overall flavor needed something more. Good way to use bountiful zucchini.

Substituted chicken for beef and pork for the red-meat-eaters in my house; It was a hit! The zucchini in my garden grew to the length of my pan, so I only used two zucchinis, but they looked ni...

Liked it but will try it with turkey and beef also. Did not think it was to bland at all.

Perfect way to use up those over sized zucchini! I followed the recipe and found it to be a little bland so I doubled up on the worcestershire sauce, oregano, basil & garlic. Turned out great!

It seemed very bland. Could have used some more flavor. Way too much rice for filling

I haven't tried the recipe yet, but am thinking you could skip the first 15 minute roasting of the zucchini.Since I don't like zucchini too mushy, I think it would be cooked enough in the 30 min...

I didn't read the review about only using half the rice, so I ended up having a lot of the mixture leftover even after packing those zucchini full. I didn't have tomato sauce so I pureed a toma...