These are so good, it makes a lot and I freeze  the other half of the chicken mixture. that I don't use. If your cooking for a large group use the whole pound of ground chicken and prepare more zucchini

 

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Prep Time:
15 Min

Cook Time:
1 Hr 15 Min

Ready In:

o

Stuffed Zucchini Boats with Meat

 

1 Hr 30 M

Servings  

2

 

Original Recipe Yield 4 zucchini boats  

Ingredients

• 
  1 cup chicken broth
• 1/2 cup Quinoa
• 3 zucchini, halved lengthwise
• 2 cups shredded mozzarella dividid
• 1/2 pound ground chicken breast
• 1 tablespoons extra-virgin olive oil
• 1 sweet onion, finely chopped
• 1 jalapeno peppers, seeded and chopped
• 6 Mushrooms chopped
• 2 clove garlic, chopped
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1 15oz can tomato sauce
• 1 15oz can Italian diced tomatoes
• 1/4 cup shredded or grated Parmesan cheese
• salt and ground black pepper to tast
  e

Directions

1. Bring the broth and Quinoa to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the Quinoa is tender and the liquid has been absorbed, 10 - 15 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.
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 Quinoa into chicken.
6. Heat olive oil in a non-stick pan over medium heat; cook and stir onion, jalapeno pepper, mushrooms 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, 1/4 cup Parmesan cheese, salt, and pepper. Scoop mixture into the zucchini boats; top with mozzarella, parmesan and diced tomatoes.
7. Bake in the preheated oven until cooked through and Parmesan cheese is melted, 25 to 30 minutes.

Debbie....I saw this on Pinterest/Facebook....I can't wait to try it!!!

Does it freeze well? I was afraid the Zucchini would get mushy.

Thanks for sharing!

Love and hugs...connie d

I don't freeze the zucchini, just the chicken mixture. I use fresh zucchini when I defrost it. 

Hugs, Debbie