Stuffed Zucchini Boats with Meat recipe

Name: Stuffed Zucchini Boats with Meat
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 2 cups water; salt and ground black pepper to taste; 1 teaspoon Worcestershire sauce; 1 clove garlic, chopped; ½ teaspoon dried basil; ¼ teaspoon dried oregano; 1 pound ground chicken breast; 1 red onion, finely chopped; 1 cup brown rice; 2 jalapeno peppers, seeded and chopped; 2 tablespoons extra-virgin olive oil; 1 tablespoon freshly grated Parmesan cheese; 5 zucchini, halved lengthwise; 10 (1 ounce) slices Provolone cheese, halved; ¼ cup tomato sauce, or to taste; 2 tablespoons freshly grated Parmesan cheese, or to taste - divided

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.

Step 2

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.

Step 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.

Step 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.

Step 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.

Step 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.