You'll love the Mediterranean flavours in these Greek Chicken Stuffed Zucchini Boats! Make everyone's favourite zucchini recipe by filling zucchini squash with a mix of shredded chicken, tomatoes, cucumbers, olives and herbs. Top them with melted feta cheese to make a healthy, low-carb meal.
Greek Chicken Stuffed Zucchini Boats for your dinner table today!
❤️Why you'll love this recipe
- One more way to use zucchini. 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.
- Nutritious and delicious! 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.
- Easy to make vegetarian! Simply leave out the chicken. You'll have all your favourite Mediterranean flavours stuffed in a zucchini boat.
- Low-carb. Stuffed zucchini with chicken makes a delicious, healthy low-carb meal. With only 6 net carbs per zucchini boat, this recipe is Keto-approved.
And what's summer without one or two batches of gluten-free zucchini muffins and zucchini bread? I like to fill my freezer with these Double Chocolate Zucchini Muffins, Healthy Zucchini Banana Muffins and Double Chocolate Zucchini Bread.
So let's stuff some healthy Keto zucchini boats!
🛒 Ingredients
Here's what you'll need to make this zucchini boat recipe:
- 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: for that bright, fresh flavour
- herbs: fresh dill, fresh mint, fresh or dried oregano
- plain Greek yogurt: to bind all the ingredients together
- feta cheese: to top them off! For more melty cheese flavour you can add mozzarella or Parmesan cheese.
🔪 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, leaving a rim about ⅓ inch thick around the edges.
- Brush the zucchini halves with olive oil.
- Transfer to a baking sheet or baking dish and bake for 12 - 15 minutes until the 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
The herbs give these Greek Zucchini Boats an amazing flavour, so don't leave them out!
Stuff the boats but don't pack the filling down too much.
🧀 Cheese lover? Add grated mozzarella either in addition to or instead of feta cheese. Sprinkle with Parmesan too if you'd like.
❓How long to cook zucchini boats?
Since the chicken is already cooked, these don't take long to cook at all! Bake the empty boats for about 12 - 15 minutes or until fork tender. Stuff with the Greek "salad' mixture, top with feta or other cheese and broil just until the cheese has melted.
FAQ's
No, leave the peel on. It provides the structure for the boat to hold the filling. Besides, it's good for you!
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.
For more yummy gluten-free zucchini recipes, see 8 Delicious Zucchini Recipe Ideas.
When you make this Greek Stuffed Zucchini Boat recipe, please leave a comment and a star rating below. I love hearing when you've made one of my recipes. Thanks in advance! Subscribe to my newsletter and have new gluten-free recipes delivered straight to your inbox.
Greek Chicken Stuffed Zucchini Boats
Ingredients
- 2 medium zucchini, sliced in half lengthwise
- 1 teaspoon 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 tablespoon fresh mint leaves, chopped
- 2 tablespoon fresh dill, chopped
- 1 tablespoon fresh oregano, chopped, or 1 teaspoon 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.
Dee
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
Thanks so much, Dee! So glad to hear your husband liked them, too. I appreciate your 5 stars!