Mediterranean flavours from chicken, tomatoes, cucumbers, olives and herbs are stuffed in zucchini squash boats and topped with melted feta cheese.
Course Entrée/Main Dish
Cuisine Greek, Mediterranean
Prep Time 20minutes
Cook Time 20minutes
Servings 4boats (2 people)
Author Flavour & Savour
2mediumzucchini,sliced in half lengthwise
1tspolive oil,extra virgin
sea salt and pepper
1cupchicken,cooked and shredded
1cupcucumber,seeded and sliced
¼cupred onion,finely chopped
2tbspfresh mint leaves,chopped
1tbspfresh oregano,chopped, or 1 tsp dried oregano
¼ cupplain Greek yogurt
1medlemon,juice and zest of half, remainder for garnish
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.
If you like more cheese, add (or substitute) mozzarella as a topping.