Stuffed Zucchini Boats with Meat

By Jenn Corak

4.55 / 5

15min

1h 15min

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2 cups water
1 cup brown rice
5 zucchini halved lengthwise
10 (1 ounce) slices provolone cheese halved
1 pound ground chicken breast
2 tablespoons extra-virgin olive oil
1 red onion finely chopped
2 jalapeno peppers seeded and chopped
1 clove garlic chopped
1 teaspoon Worcestershire sauce
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ cup tomato sauce or to taste
1 tablespoon freshly grated Parmesan cheese
salt and ground black pepper to taste
2 tablespoons freshly grated Parmesan cheese or to taste - divided