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Greek Chicken Zucchini Boats Packed with Bold Mediterranean Flavor

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Greek Inspired Chicken Zucchini Boats

If you love Mediterranean flavors — bright lemon, plenty of fresh herbs, and crumbly feta — these Greek-inspired chicken zucchini boats are for you.

I combined the vibrant notes of a Greek salad with shredded chicken and tucked everything into summer zucchini for a beautiful, satisfying dish. The presentation is unique and the flavor is outstanding.

If you’re a fan of Greek-style tastes, make these soon — they come together easily and make a great lunch or light dinner.

img 19839 2Here are a few reactions from readers who tried these recently:

“Ooooh my gosh! They were so good!” – Josee

“I made these last night and they were amazing! Highly recommend.” – Irie

“These were so refreshing!” – Maria, mom of 3

“My family is in love with all your stuffed zucchini recipes!” – Sarah

“Speechless and drooling over these Greek boats!” – Ryan

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Makes 4 servings

Ingredients:

  • 3 medium/large zucchini, halved lengthwise
  • avocado or olive oil cooking spray
  • sea salt and freshly ground black pepper
  • 2 cups cooked, shredded chicken
  • 1 cup cherry tomatoes, quartered
  • 1 cup finely chopped cucumber
  • 1/3 cup pitted Kalamata olives, chopped
  • 4 green onions, thinly sliced
  • 1 cup crumbled feta cheese
  • 2 fresh garlic cloves, minced
  • juice and zest of 1 lemon
  • 2–3 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh dill
  • 2 teaspoons dried or fresh oregano
  • 1/2 cup plain Greek yogurt

Instructions:

Preheat the oven to 375°F. Scoop out the zucchini flesh and reserve it for another use.

Arrange the zucchini halves on a rimmed baking sheet and lightly spray with avocado or olive oil. Season with sea salt and freshly ground black pepper. Bake for about 15 minutes, until the zucchini is crisp-tender.

Meanwhile, in a medium bowl combine the shredded chicken, cherry tomatoes, cucumber, Kalamata olives, green onions, crumbled feta, minced garlic, lemon juice and zest, chopped mint, chopped dill, oregano, and Greek yogurt. Stir until everything is well mixed.

Carefully spoon the chicken mixture into the partially baked zucchini boats, filling them evenly. Place the filled boats under the broiler for about 5 minutes, until the tops are warmed through and lightly golden.

Remove from the oven and serve warm. These are great on their own or with a simple side salad.

Enjoy!
❤Rachel

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Greek Chicken Zucchini Boats

Ingredients

  • 3 medium/large zucchini, sliced in half lengthwise
  • avocado or olive oil cooking spray
  • sea salt and freshly ground black pepper
  • 2 cups cooked, shredded chicken
  • 1 cup cherry tomatoes, quartered
  • 1 cup finely chopped cucumber
  • 1/3 cup pitted Kalamata olives, chopped
  • 4 green onions, thinly sliced
  • 1 cup crumbled feta cheese
  • 2 fresh garlic cloves, minced
  • juice and zest of 1 fresh lemon
  • 2–3 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh dill
  • 2 teaspoons dried or fresh oregano
  • 1/2 cup plain Greek yogurt

Instructions

  1. Preheat oven to 375°F.
  2. Scoop out the flesh of the zucchini and reserve for another use.
  3. Place the zucchini halves on a rimmed baking tray and lightly spray with cooking oil. Season with sea salt and black pepper, then bake 15 minutes or until crisp-tender.
  4. In a medium bowl, combine shredded chicken, tomatoes, cucumber, olives, green onions, feta, garlic, lemon juice and zest, mint, dill, oregano, and Greek yogurt. Stir to combine.
  5. Spoon the mixture into the baked zucchini boats, then broil about 5 minutes, until golden and hot.

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