Stuffed Zucchini Boats with Meat

4.6
(32)

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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Prep Time:
15 mins
Cook Time:
1 hrs 15 mins
Total Time:
1 hrs 30 mins
Servings:
5
Yield:
10 zucchini boats

Ingredients

  • 2 cups water

  • 1 cup brown rice

  • 5 zucchini, halved lengthwise

  • 10 (1 ounce) slices Provolone cheese, halved

  • 1 pound ground chicken breast

  • 2 tablespoons extra-virgin olive oil

  • 1 red onion, finely chopped

  • 2 jalapeno peppers, seeded and chopped

  • 1 clove garlic, chopped

  • 1 teaspoon Worcestershire sauce

  • ½ teaspoon dried basil

  • ¼ teaspoon dried oregano

  • ¼ cup tomato sauce, or to taste

  • 1 tablespoon freshly grated Parmesan cheese

  • salt and ground black pepper to taste

  • 2 tablespoons freshly grated Parmesan cheese, or to taste - divided

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.

Nutrition Facts (per serving)

559 Calories
26g Fat
41g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 559
% Daily Value *
Total Fat 26g 33%
Saturated Fat 12g 60%
Cholesterol 97mg 32%
Sodium 691mg 30%
Total Carbohydrate 41g 15%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 42g
Vitamin C 39mg 194%
Calcium 530mg 41%
Iron 3mg 16%
Potassium 968mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.