STUFFED ZUCCHINI BOATS WITH MEAT

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Stuffed Zucchini Boats with Meat image

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!

Provided by Jenn Corak

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h30m

Yield 5

Number Of Ingredients 16

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

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 558.9 calories, Carbohydrate 40.8 g, Cholesterol 97.1 mg, Fat 25.7 g, Fiber 4.2 g, Protein 41.8 g, SaturatedFat 12 g, Sodium 690.8 mg, Sugar 5.7 g

Abubakar Tahir
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These were a bit bland for my taste. I think I'll add some more seasoning next time.


dorothy chambers
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I was a bit skeptical about these at first, but I'm so glad I tried them! They were so easy to make and they were absolutely delicious. I will definitely be making these again.


shams afghan
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These were delicious! I made them for dinner last night and my husband and I both loved them. The filling was flavorful and the zucchini was cooked perfectly.


Kamal Yogi
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I've made these zucchini boats several times now, and they're always a crowd-pleaser. They're a great way to use up leftover rice and vegetables, and they're also a healthy and delicious meal.


Tharusha Thiwanka
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These stuffed zucchini boats were a hit with my family! They were easy to make and so delicious. I used ground turkey instead of beef, and they were still very flavorful. I also added some chopped mushrooms and onions to the filling, which gave them