You'll love the Mediterranean flavours in these Keto Greek Chicken Stuffed Zucchini Boats! Chicken, tomatoes, cucumbers, olives and herbs in zucchini squash, topped with melted feta cheese makes a healthy, low-carb meal.
Greek Chicken Stuffed Zucchini Boats are on our dinner table today!
Summertime is zucchini time. Gardens are often overflowing with this nutritious summer squash and we're all looking for ways to use it up. While I usually have a stack of these Crispy Baked Zucchini Patties in the freezer, I often make Paleo Zucchini Carrot Quiche for a light dinner. And what's summer without one or two batches of Double Chocolate Zucchini Muffins?
But this week, we've been loving these stuffed zucchini boats, eating them on repeat as I tested this recipe to make it just right.
The good news? Actually, the great news is that Denis really liked these! He's not normally a huge fan of zucchini but these stuffed boats, filled with our favourite Greek flavours and topped with feta cheese were a hit.
So let's stuff some healthy Keto zucchini boats!
🛒 Ingredients
- zucchini: one small to medium squash per person to make 2 boats each
- olive oil: for brushing on zucchini boats
- chicken: cooked and shredded. Use rotisserie chicken or cook chicken breasts in an Instant Pot or poach it, then shred. See How to Shred Chicken for two easy methods.
- red onion: adds a delicious little "bite"
- cherry tomatoes: the sweetest ones you can find
- cucumbers: sliced and seeded, or use mini cukes
- Kalamata olives: pitted
- garlic: fresh is always best
- lemon juice and zest
- herbs: fresh dill, fresh mint, fresh or dried oregano
- plain Greek yogurt: binds all the ingredients together
🔪 Instructions
You'll find complete instructions in the recipe card below.
Because this recipe is almost like having a Greek salad in a zucchini boat, you don't want to overcook the filling ingredients. Bake the hollowed out zucchini halves first until fork tender, then stuff with the chicken mixture. Top with feta and broil just to brown the cheese.
- Heat oven to 375°F.
- Score the flesh of the zucchini and scoop out the center.
- Brush the zucchini halves with olive oil.
- Transfer to a baking sheet and bake for 12 - 15 minutes until flesh is fork tender.
- Meanwhile, in a medium bowl, combine the shredded chicken, tomatoes, cucumbers, red onion, olives, garlic, herbs, lemon juice, lemon zest, yogurt, salt and pepper.
- Divide the chicken mixture evenly and stuff the filling into the cavities of the zucchini boats, piling it up and gently pressing it together.
- Top with crumbled feta cheese, pressing it gently on top of the mixture.
- Place under the broiler for 5 - 6 minutes until the cheese is lightly browned. Garnish with fresh dill and lemon slices and serve immediately.
👍🏼Helpful Tips
Stuffed zucchini with chicken makes a delicious, healthy low-carb meal. With only 6 net carbs per zucchini boat, this recipe is Keto-approved.
The herbs give these Greek Zucchini Boats amazing flavour, so don't leave them out!
🧀 Cheese lover? Add grated mozzarella either in addition to or instead of feta cheese.
Zucchini is a powerhouse of nutrients! For more information on the amazing health benefits of this summer squash, read 9 Impressive Health Reasons to Eat More Zucchini — A Nutrient-Dense Food.
FAQ's
To create a cavity to fill, trim the stem ends and score the center of the zucchini halves. Scoop out a small amount of flesh with a teaspoon or melon baller. Leave a rim about ⅓ inch thick so that the boats will remain sturdy enough to hold the filling.
You can mix up the filling ingredients ahead of time, if you like, and bake and fill the boats at serving time. In addition, you can prepare them ahead of time, cover and refrigerate and reheat in the oven before dinner.
Stuffed zucchini is best eaten on the day it's made. Zucchini boats do not freeze well. The zucchini will be too soft to hold the filling.
Enjoy these Mediterranean style zucchini boats! If you make them, let me know in the comments sections below.
For more yummy gluten-free zucchini recipes, see 8 Delicious Zucchini Recipe Ideas.
Greek Chicken Stuffed Zucchini Boats
Ingredients
- 2 medium zucchini, sliced in half lengthwise
- 1 tsp olive oil, extra virgin
- sea salt and pepper
- 1 cup chicken, cooked and shredded
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, seeded and sliced
- ¼ cup red onion, finely chopped
- ¼ cup Kalamata olives, sliced
- ½ cup feta cheese, crumbled
- 2 tbsp fresh mint leaves, chopped
- 2 tbsp fresh dill, chopped
- 1 tbsp fresh oregano, chopped, or 1 tsp dried oregano
- 2 cloves garlic, finely minced
- ¼ cup plain Greek yogurt
- 1 med lemon, juice and zest of half, remainder for garnish
Instructions
- Heat oven to 375°F.
- Trim the stem ends and score the flesh of the zucchini. Use a teaspoon or a melon baller to scoop out the center, leaving a rim of about ⅓ inch thick so the boat will be sturdy enough to hold the filling.
- Brush the zucchini halves with olive oil.
- Transfer to a baking sheet and bake for 12 - 15 minutes until flesh is fork tender.
- Meanwhile, in a medium bowl, combine the shredded chicken, tomatoes, cucumbers, red onion, olives, garlic, herbs, lemon juice, lemon zest, yogurt, salt and pepper.
- Divide the chicken mixture evenly and stuff it into the cavities of the zucchini boats, piling it up and gently pressing it together.
- Top with crumbled feta cheese, pressing it gently on top of the mixture.
- Place under the broiler for 5 - 6 minutes until feta cheese is lightly browned. Garnish with fresh dill and lemon slices and serve immediately.
Notes
Nutrition
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Dee says
Great recipe! My husband loved the Greek flavors. I usually stuff zucchini with sausage and cheese but these were a nice change. Will make these again!
Flavour & Savour says
Thanks so much, Dee! So glad to hear your husband liked them, too. I appreciate your 5 stars!