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How to Make Stuffed Zucchini Boats with Meat - A Step-by-Step Guide

Stuffed zucchini boats with meat are a delicious and healthy dish that make a great addition to any dinner table. This recipe takes fresh zucchini, hollows them out, and stuffs them with a flavorful mixture of ground meat, vegetables, and seasonings. The result is a dish that is not only visually stunning, but also incredibly tasty.

These stuffed zucchini boats are a great way to incorporate more vegetables into your diet, and they are perfect for those following a low-carb or keto li...

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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

Information

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

  • 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

    559 cal.

    • Total Fat: 26g
    • Saturated Fat: 12g
    • Cholesterol: 97mg
    • Sodium: 691mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 42g
    • Vitamin C: 39mg
    • Calcium: 530mg
    • Iron: 3mg
    • Potassium: 968mg

    Categories

    Appetizer recipes
    Main recipes
    Low carb recipes
    Gluten free recipes
    Healthy recipes