Stuffed Zucchini Boats with Meat Recipe -
Stuffed Zucchini Boats with Meat Recipe
  • READY IN hrs

Stuffed Zucchini Boats with Meat

Recipe by  

"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 Edit and Save

Original recipe makes 10 zucchini boats Change Servings


  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake in the preheated oven until cooked through and Parmesan cheese is melted, 25 to 30 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 15 mins
  • READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review
Apr 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.

Most Helpful Critical Review
Aug 03, 2013

I enjoyed the concept and presentation though the overall flavor needed something more. Good way to use bountiful zucchini.


9 Ratings

Apr 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!

Apr 25, 2013

It seemed very bland. Could have used some more flavor. Way too much rice for filling

Jul 11, 2014

Liked it but will try it with turkey and beef also. Did not think it was to bland at all.

Sep 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!

Apr 23, 2013

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!

Apr 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.


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  • Calories
  • 559 kcal
  • 28%
  • Carbohydrates
  • 40.8 g
  • 13%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 25.7 g
  • 40%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 41.8 g
  • 84%
  • Sodium
  • 768 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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