Why You’ll Love This Recipe
Mediterranean Chicken Zucchini Boats are the ultimate combination of flavor and nutrition. The tender zucchini acts as a perfect vessel for the savory chicken filling, while the addition of fresh tomatoes, Kalamata olives, and feta cheese brings bright and tangy flavors. With the added bonus of being low-carb, gluten-free, and packed with nutrients, this dish offers a well-balanced meal that’s both satisfying and light. Perfect for busy weeknights or special occasions, these zucchini boats are sure to become a favorite!
Ingredients
- 4 medium zucchinis
- 1 lb ground chicken
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 lemon, zested and juiced
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C).
2. Prepare the Zucchinis
Cut the zucchinis in half lengthwise and scoop out the seeds and pulp using a spoon to create boats. Leave some flesh for stability. Lightly brush the zucchini halves with olive oil, sprinkle with salt, and place them cut-side up on a baking sheet.
3. Cook the Chicken Filling
In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until softened and fragrant.
4. Add Ground Chicken
Add the ground chicken to the skillet, cooking until no longer pink, about 5-7 minutes. Break it apart with a wooden spoon as it cooks.
5. Mix in Vegetables and Spices
Stir in the cherry tomatoes, chopped Kalamata olives, oregano, paprika, salt, pepper, and lemon juice. Cook for another 2-3 minutes until the tomatoes are softened. Remove from heat.
6. Stuff the Zucchini Boats
Spoon the chicken mixture generously into each zucchini half. Top each stuffed zucchini with crumbled feta cheese.
7. Bake
Cover the baking sheet with aluminum foil and bake the zucchini boats in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the zucchinis are tender and the tops are slightly browned.
8. Serve
Remove from the oven, garnish with lemon zest and fresh parsley, and serve warm. Enjoy your delicious Mediterranean Chicken Zucchini Boats!
Servings and Timing
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40 minutes
- Servings: 4 servings
Variations
- Vegetarian Option: Replace the ground chicken with lentils or quinoa for a plant-based version.
- Cheese Variation: If you’re not a fan of feta, goat cheese or mozzarella would also be delicious.
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños to the chicken mixture for extra heat.
Storage/Reheating
- Storage: Leftover stuffed zucchini boats can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, place the zucchini boats in the oven at 350°F for about 10 minutes or until warmed through.
FAQs
1. Can I use ground turkey instead of chicken?
Yes, ground turkey works perfectly as a substitute for ground chicken in this recipe.
2. Can I use frozen zucchini for this recipe?
Fresh zucchini is best for this recipe, but if you only have frozen zucchini, be sure to thaw and drain it thoroughly before using.
3. Can I prepare the zucchini boats ahead of time?
Yes, you can stuff the zucchinis ahead of time and refrigerate them for up to 24 hours before baking.
4. How do I prevent the zucchini from becoming too watery?
After hollowing out the zucchini, you can lightly salt the inside of the zucchini halves and let them sit for a few minutes to draw out excess moisture. Then, gently pat them dry before stuffing.
5. Can I make this dish keto-friendly?
Yes! Replace the feta cheese with a higher-fat cheese like cream cheese or add more olives and chicken for a filling keto option.
6. Can I grill the zucchini boats instead of baking them?
Yes, you can grill the stuffed zucchini boats over medium heat for about 10-12 minutes or until the zucchini is tender.
7. Can I freeze these zucchini boats?
You can freeze the stuffed, unbaked zucchini boats. Wrap each one tightly in plastic wrap and store them in a freezer-safe container for up to 2 months. To cook, thaw in the refrigerator overnight and bake as directed.
8. How can I make these boats more filling?
You can add cooked rice, couscous, or quinoa to the filling for extra texture and to make the dish more hearty.
9. Can I add more vegetables to the filling?
Absolutely! You can add mushrooms, bell peppers, or spinach to the chicken mixture for added flavor and nutrients.
10. What can I serve with these zucchini boats?
These zucchini boats pair beautifully with a side salad, roasted vegetables, or even a light grain like quinoa or couscous.
Conclusion
Mediterranean Chicken Zucchini Boats are a flavorful, healthy, and versatile dish that brings the flavors of the Mediterranean into your kitchen. With a delicious blend of ground chicken, fresh vegetables, and spices, topped with creamy feta, this meal is both satisfying and nutritious. Whether you’re feeding your family or hosting friends, these zucchini boats are sure to be a hit!
Mediterranean Chicken Zucchini Boats
- Total Time: 40 minutes
- Yield: 4 servings
Description
Mediterranean Chicken Zucchini Boats are a healthy and flavorful dish featuring tender zucchinis filled with a savory ground chicken mixture, fresh vegetables, and topped with feta cheese.
Ingredients
4 medium zucchinis
1 lb ground chicken
1 small red onion, finely chopped
3 cloves garlic, minced
1 cup cherry tomatoes, halved
½ cup Kalamata olives, pitted and chopped
½ cup feta cheese, crumbled
¼ cup fresh parsley, chopped
2 tsp dried oregano
1 tsp paprika
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil
1 lemon, zested and juiced
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Zucchinis: Cut zucchinis in half lengthwise and scoop out the seeds and pulp. Brush with olive oil, sprinkle with salt, and place cut-side up on a baking sheet.
- Cook the Chicken Filling: Heat olive oil in a skillet over medium heat. Add onion and garlic, cooking for 3-4 minutes until softened. Add ground chicken, cooking until no longer pink, about 5-7 minutes.
- Mix in Vegetables and Spices: Stir in tomatoes, olives, oregano, paprika, salt, pepper, and lemon juice. Cook for 2-3 minutes until tomatoes soften. Remove from heat.
- Stuff the Zucchini Boats: Spoon the chicken mixture into each zucchini half and top with crumbled feta cheese.
- Bake: Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the zucchinis are tender.
- Serve: Garnish with lemon zest and fresh parsley, then serve warm.
Notes
For a vegetarian version, replace chicken with lentils or quinoa.
Use goat cheese or mozzarella instead of feta for a different cheese flavor.
Add red pepper flakes or jalapeños for extra heat in the filling.
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze unbaked zucchini boats for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 zucchini boat
- Calories: 220
- Sugar: 5g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
