Stuffed Zucchini Boats with Meat

Stuffed Zucchini Boats with Meat

7 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
cookinmama
Recipe by  cookinmama

“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!”

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Ingredients

Adjust Servings

Original recipe yields 10 zucchini boats

Directions

  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.

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Reviews (7)

Rate This Recipe
cookinmama
6

cookinmama

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 meal that week. I also use almost an entire can of low sodium tomato sauce. I also use Sargento provolone/mozzarella slices (I break the piece in half and then lay the cheese in the zucchini boats, they fit perfectly). I hope you all enjoy this recipe as much as our family.

Scott M.
1

Scott M.

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

mujer35
1

mujer35

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

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 559 cal
  • 28%
  • Fat
  • 25.7 g
  • 40%
  • Carbs
  • 40.8 g
  • 13%
  • Protein
  • 41.8 g
  • 84%
  • Cholesterol
  • 97 mg
  • 32%
  • Sodium
  • 768 mg
  • 31%

Based on a 2,000 calorie diet

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