Stuffed Zucchini Boats Recipe

Name: Stuffed Zucchini Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchini (about 300g each); 1 medium onion, finely chopped; 2 cloves garlic, finely chopped; 2 tablespoons extra virgin olive oil; 400 g raw minced chicken; 300 g cooked rice (preferably short grain); 1 tablespoon ketjap manis (or other soya sauce); 2 teaspoons tomato paste; 1 teaspoon sugar; 2 tablespoons strong chicken stock; 1 tablespoon chopped parsley; 1 tablespoon chopped mint; pepper; 2 tablespoons grated cheese

Servings: persons

4 medium zucchini (about 300g each)
1 medium onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons extra virgin olive oil
400 g raw minced chicken
300 g cooked rice (preferably short grain)
1 tablespoon ketjap manis (or other soya sauce)
2 teaspoons tomato paste
1 teaspoon sugar
2 tablespoons strong chicken stock
1 tablespoon chopped parsley
1 tablespoon chopped mint
pepper
2 tablespoons grated cheese

1
Cut a wedge from zucchini (a hatch), approximately 15cm x 4cm on a 300g zucchini.
2
Scrape pulp from each wedge.
3
Scrape the pulp from the inside of the zucchini to form a cavity (like making a dugout canoe).
4
Chop and reserve the pulp.
5
In a large wok or pan, Cook the chopped onion and garlic for 3-4 minutes in the olive oil.
6
Add minced chicken and cook a further 3 or 4 minutes.
7
Add zucchini pulp, tomato paste, kecap manis, sugar and stock.
8
Season with pepper.
9
cook uncovered for a few minutes to dry mixture a little.
10
Remove from heat and stir through rice, mint and parsley.
11
Place zucchini boats side by side in a baking dish.
12
Fill with vegetable mixture.
13
Sprinkle on grated cheese.
14
Top with lids.
15
Cover dish with foil.
16
Bake in 180C oven for 25 or so minutes.

574

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 medium zucchini (about 300g each), 1 medium onion, finely chopped, 2 cloves garlic, finely chopped, 2 tablespoons extra virgin olive oil, and more.

Yes, Stuffed Zucchini Boats falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Zucchini Boats

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions