Zucchini Boats Recipe
These zucchini boats are filled with a savory mix of ground chicken, fluffy rice, and rich tomato sauce—then topped with melty Gruyère cheese. Perfect for beginner cooks, this dish is hearty, healthy, and full of flavor. A great way to use fresh zucchini and make a low-carb, satisfying dinner!
Ingredients
- 4 medium zucchinis, halved lengthwise
- 1/2 cup uncooked rice
- 1 lb ground chicken
- 2 sprigs green onion, chopped
- 4 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1/4 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1 cup tomato sauce
- 1/2 tsp Worcestershire sauce
- 1 cup Gruyère cheese, shredded
Instructions
- Preheat your oven to 350°F (175°C).
- Cook rice according to the package directions and set aside.
- Cut zucchinis in half lengthwise and hollow out the centers to make boats.
- In a large skillet, cook ground chicken over medium heat until no longer pink.
- Add green onion, garlic, Italian seasoning, red pepper flakes, salt, pepper, and tomato sauce. Stir well and cook for 5 minutes.
- Mix in the cooked rice and Worcestershire sauce.
- Fill each zucchini half with the chicken and rice mixture and place them in a baking dish.
- Bake for 30 minutes. Then top with Gruyère cheese and bake for an additional 10 minutes, or until the cheese is melted and golden.
Notes
For firmer zucchini, reduce the first bake time by 5 minutes. You can swap Gruyère with mozzarella for a milder flavor. These zucchini boats also reheat beautifully for lunch the next day.
Nutrition:
Calories: 385 per serving | Protein: 28g | Carbs: 21g | Fat: 22g | Fiber: 3g | Sugar: 4g
Calories: 385 per serving | Protein: 28g | Carbs: 21g | Fat: 22g | Fiber: 3g | Sugar: 4g