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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zucchini, halved lengthwise
10 (1 ounce) slices
Provolone cheese, halved
ground chicken breast
extra-virgin olive oil
red onion, finely chopped
jalapeno peppers, seeded and chopped
tomato sauce, or to taste
freshly grated Parmesan cheese
salt and ground black pepper to taste
freshly grated Parmesan cheese, or to taste - divided
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.
I enjoyed the concept and presentation though the overall flavor needed something more. Good way to use bountiful zucchini.
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!
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!
Liked it but will try it with turkey and beef also. Did not think it was to bland at all.
It seemed very bland. Could have used some more flavor. Way too much rice for filling
I haven't tried the recipe yet, but am thinking you could skip the first 15 minute roasting of the zucchini.Since I don't like zucchini too mushy, I think it would be cooked enough in the 30 minute roasting after it has been stuffed. Will try it like this and post a review following my experiment. Otherwise, sounds delicious.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Zucchini Boats with Meat
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 559
** Calories from Fat: 231
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