Chicken And Rice Stuffed Zucchini Boats

Name: Chicken And Rice Stuffed Zucchini Boats
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 4 medium zucchini; 1 cup cooked rice; 1 lb ground chicken; 1 small onion, chopped; 2 cloves garlic, minced; 1 tsp Italian seasoning; Salt and pepper to taste; 1 cup marinara sauce; 1/2 cup shredded mozzarella cheese

Highlighted under: Everyday Cozy Meals

I absolutely love making Chicken and Rice Stuffed Zucchini Boats for a healthy, filling meal. They are not only visually appealing but also packed with flavors that everyone in my family enjoys. The tenderness of the zucchini complements the savory filling of chicken, rice, and spices perfectly. Plus, they are an excellent way to incorporate more vegetables into our diet without sacrificing taste. Whether it’s a weeknight dinner or a special occasion, these stuffed boats never disappoint!

Created by

Charity Bowen

Last updated on 2026-02-07T20:38:35.284Z

The first time I made Chicken and Rice Stuffed Zucchini Boats, I was amazed by how delicious and satisfying they turned out. The combination of the tender zucchini with the aromatic chicken and rice filling is simply irresistible. I added a touch of garlic and fresh herbs, which elevated the dish to a whole new level. Trust me, this method works wonders for bringing out the flavors!

While preparing these boats, I learned that slightly undercooking the zucchini before stuffing them prevents them from becoming mushy. A quick pre-bake helps retain their structure while still giving them that lovely roasted flavor. Give it a try, and you’ll see the difference!

Why You'll Love This Recipe
Flavorful blend of seasoned chicken and rice
Fresh zucchini adds a nutritious touch
Perfectly balanced meal that's easy to prepare

Prepping Your Zucchini Boats

When preparing the zucchini, it's crucial to select medium-sized zucchini that are firm and free of blemishes. This ensures they hold their shape while baking. After cutting them in half, use a small spoon or melon baller to scoop out the seeds. Aim for an even thickness of about ¼ inch around the edges so they cook evenly and maintain their structure during baking. If you find the zucchini too watery, sprinkle a little salt on the inside and let them sit for about 10 minutes to draw out excess moisture before stuffing.

Once you have your zucchini boats ready, consider placing them cut-side up on a baking sheet lined with parchment paper. This not only makes clean-up easier but helps the boats cook more evenly. If desired, you can lightly brush the inside of the zucchini with olive oil before filling them. This small step enhances the flavor and creates a nice outer texture that contrasts with the filling.

Creating the Perfect Filling

The filling is where you can really get creative! While ground chicken is the primary protein, feel free to substitute it with ground turkey or even plant-based alternatives like lentils or chickpeas for a vegetarian option. Make sure to sauté the onion and garlic until they are translucent and fragrant, which takes about 3-5 minutes over medium heat. This step truly enhances the overall flavor profile of the dish, allowing the aromatic qualities to meld with the chicken and rice.

Incorporating cooked rice is key to achieving a nice texture and helping bind the filling together. If you use leftover rice, ensure it's cold to prevent mushiness in your filling. Mix thoroughly, and don’t hesitate to taste and adjust seasonings before stuffing the zucchini. Add a dash of chili flakes for some heat or a sprinkle of parmesan cheese for extra depth; these tweaks can tailor the dish to your preferences.

Baking and Serving Tips

Baking the stuffed zucchini boats should be done until the zucchini is fork-tender yet still maintains a slight firmness. This typically takes 25-30 minutes at 375°F (190°C). Keep an eye on the cheese; it should be melted and bubbly, with a light golden color on the edges. If you prefer a more pronounced browning, consider broiling them for the last 2-3 minutes, but watch them closely to avoid burning.

These zucchini boats make a great meal on their own, but you can elevate the presentation by serving them with a side salad or some crusty bread for dipping in extra marinara. Leftovers can be stored in the fridge for up to 3 days and reheat wonderfully in the microwave or oven, making them perfect for meal prep. If you want to freeze any extras, wrap them tightly in plastic wrap and aluminum foil; they'll keep for up to 3 months. Just thaw and reheat in the oven before enjoying again!

Ingredients

Gather all your ingredients before you start.

Ingredients

4 medium zucchini
1 cup cooked rice
1 lb ground chicken
1 small onion, chopped
2 cloves garlic, minced
1 tsp Italian seasoning
Salt and pepper to taste
1 cup marinara sauce
1/2 cup shredded mozzarella cheese

Make sure to chop everything finely for better texture.

Instructions

Follow these steps for the perfect stuffed zucchini boats.

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Zucchini

Cut the zucchini in half lengthwise and scoop out the seeds to create boats. Place them on a baking sheet.

Cook the Filling

In a skillet, sauté the chopped onion and minced garlic until fragrant. Add ground chicken, Italian seasoning, salt, and pepper. Cook until the chicken is no longer pink.

Mix in Rice

Stir in the cooked rice and half of the marinara sauce into the chicken mixture. Mix well.

Stuff the Zucchini

Spoon the mixture into each zucchini boat and top with remaining marinara sauce and mozzarella cheese.

Bake

Bake in the preheated oven for 25-30 minutes, until the zucchini is tender and the cheese is bubbly.

Serve

Let cool for a few minutes before serving. Enjoy your Chicken and Rice Stuffed Zucchini Boats!

Remember, you can customize the filling as per your taste!

Pro Tips

For extra flavor, try adding some chopped sun-dried tomatoes or bell peppers to the filling.

Ingredient Substitutions

This recipe is quite flexible, making it easy to tailor to your dietary preferences. If you're looking for a low-carb alternative, try substituting the rice with cauliflower rice or quinoa; both options will retain texture and provide a nutritious base for your filling. For those who are dairy-free, opt for a non-dairy cheese or skip the cheese altogether, as the marinara will provide enough flavor and moisture.

If ground chicken doesn't appeal to you, consider using shredded rotisserie chicken for a quick and easy filling, or beef for a heartier version. Adjust the seasoning accordingly; beef may require a bit more salt or spices to match the flavor intensity of chicken.

Serving Suggestions

To elevate your dining experience, serve the Chicken and Rice Stuffed Zucchini Boats alongside a fresh herb garnish, like chopped parsley or basil. A sprinkle of crushed red pepper flakes can also add a nice kick for those who enjoy heat. For a touch of creaminess, consider drizzling a bit of balsamic glaze over the top just before serving to enhance the visual appeal and flavor.

These stuffed zucchini boats are not only great for dinner but can also serve as impressive appetizers or party snacks. Cut them into smaller sections for bite-sized munchies, or pair them with a dip, such as a yogurt-based sauce, for a delightful twist.

Questions About Recipes

→ Can I use other proteins instead of chicken?

Absolutely! Ground turkey, beef, or even tofu are great alternatives.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

→ Can I make these ahead of time?

Yes, you can prepare the stuffed zucchini ahead and refrigerate them. Bake just before serving.

→ What toppings work well with this dish?

Feel free to add some grated Parmesan or a sprinkle of fresh herbs like basil or parsley before serving.