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!"
Watch video tips and tricks
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.
It seemed very bland. Could have used some more flavor. Way too much rice for filling
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!
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!
I didn't read the review about only using half the rice, so I ended up having a lot of the mixture leftover even after packing those zucchini full. I didn't have tomato sauce so I pureed a tomato other than that I followed the recipe to a T. Taste was great and everyone loved it!
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.
* 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 from Fat: 231
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Sliced vegetables bake with a creamy, cheesy sauce and crunchy bread-crumb top.
See how to make a creamy, delicious zucchini side dish.
See how to make summer squash stuffed with sausage and goat cheese.