27 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

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

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

  • 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.

  • 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.

  • 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.

  • 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.

  • Bake in the preheated oven until cooked through and Parmesan cheese is melted, 25 to 30 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

559 calories; 25.7 g total fat; 97 mg cholesterol; 691 mg sodium. 40.8 g carbohydrates; 41.8 g protein; Full Nutrition


Reviews (21)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/06/2013
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. Read More
(20)

Most helpful critical review

Rating: 2 stars
08/03/2013
I enjoyed the concept and presentation though the overall flavor needed something more. Good way to use bountiful zucchini. Read More
(3)
27 Ratings
  • 5 star values: 18
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
04/06/2013
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. Read More
(20)
Rating: 5 stars
04/12/2013
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 only like mild spice. It was sooooooo delicious enjoyed by adults and children and healthy - veggies included! I love a balanced meal all in one! Read More
(6)
Rating: 5 stars
09/18/2013
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! Read More
(4)
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Rating: 5 stars
04/07/2013
Yummy!! I did have to make some changes. I've had gastric bypass surgery and cannot eat rice. I cut the recipe in half instead of rice I used 1/2 cup Quinoa cooked in chicken broth. Used a whole can of tomato sauce (15 oz) and mix Mozzarella in with the mix. I didn't have provolone. When sauteing the veggies I also added mushrooms. After I filled the zucchini with the meat and veggie mixture I added more shredded mozzarella and parmesan. I the topped it off with a can of Italian diced tomatoes. It made a lot of sauce and was so good. Thanks cookinmama for the great recipe. Read More
(3)
Rating: 2 stars
08/03/2013
I enjoyed the concept and presentation though the overall flavor needed something more. Good way to use bountiful zucchini. Read More
(3)
Rating: 5 stars
09/05/2015
DELICIOUS!! Seasoned the ground chicken with a little garlic and onion powder. Other than that followed the recipe to the "T". Hubby gave it 2 thumbs UP!! Will def make again! Read More
(2)
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Rating: 4 stars
07/11/2014
Liked it but will try it with turkey and beef also. Did not think it was to bland at all. Read More
(1)
Rating: 5 stars
08/19/2014
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 nice and cut up well in the pan. I brought it to a pot luck dinner and brought home an almost empty pan! Read More
(1)
Rating: 2 stars
04/25/2013
It seemed very bland. Could have used some more flavor. Way too much rice for filling Read More
(1)