Greek Chicken Stuffed Zucchini Boats
Greek chicken stuffed zucchini boats get a Mediterranean flair with the addition of tomatoes, olives, feta, and oregano. Enjoy one of my new favorite gluten-free casserole recipes as a low carb dinner recipe or pair it with rice or pasta and you have a wholesome meal packed with fresh ingredients and bold flavors when you make this stuffed zucchini recipe.
Disclaimer:This recipe was developed through a sponsored partnership with Tuttorosso. As always, all opinions are my own.
How to Make Stuffed Zucchini Boats with Chicken, Olives, and Feta
While this stuffed zucchini recipe may sound fancy or look complicated, it’s really quite easy and has a short list of ingredients. You only need about fifteen minutes of prep time before you pop it in the oven. When I was looking for zucchini boat recipes, I found this Chicken Enchilada Stuffed Zucchini Boats recipe from Skinnytaste, and I used her technique of boiling the zucchini shells to ensure they cook through, especially since the the filling is precooked, and only needs to be heated through in the oven. Also, make sure you save the zucchini that you scoop out of the middle and add it to the filling. It’s a great way to make sure you maximize the veggie action. Check out how simple it is to put together this impressive meal!
But here’s the thing. While I personally do think this is an impressive meal, dinner doesn’t have to be super gourmet or worthy of being served in a five star restaurant to be loved and appreciated, especially when you are sharing that meal with a friend who could use a helping hand.
When my oldest was born, we were very lucky to have different family members staying with us for awhile helping to make some meals. But when the little guy was born, we only had company for a few days here and there. So I was very lucky to have to women from my church mom’s group bringing us meals. One of the most memorable reminded me of baked ziti, but it was made with rice instead of pasta. So simple, yet so delicious.
Luckily since then we haven’t been much in need of meal deliveries. When I had thyroid surgery, my mom was here to help out for a week or so, and luckily I was on my feet quickly after that. This is why it came as such a welcome surprise when my little guy got very sick this past weekend, and a friend offered to bring us dinner. I usually have a tendency to not want to feel like I am imposing on someone, especially someone who I know is crazy busy herself. But it was so nice to just have to pop dinner in the microwave to heat it up. And after a tiring several days of taking care of a sick little boy, not having to actually cook this meal made it taste even better.
While I was so thrilled to receive this meal, I was equally happy to share a meal. Food blogger life often means making the same thing multiple times within a short period while testing it. As much as the family may enjoy my creations, unless it’s macaroni and cheese or pizza, my kids don’t want to eat the same thing several days in a row. So when the same friend’s husband was just getting back after yet another business trip, she was happy when she could cook one less meal and still serve him something delicious like this…
Simple ingredients add bold flavors to these Greek Chicken Stuffed Zucchini Boats.
That is the beauty of Mediterranean-inspired cooking. Meals are light and fresh but still with deep flavors to excite your tastebuds. Basic chicken and zucchini are simple blank canvases for the briny flavor of the olives and the salty, pungent bite that comes from just a sprinkle of feta. And of course you can’t forget the fresh and juicy tomatoes from Tuttorosso.
But these aren’t just any tomatoes. Tuttorosso is already the best selling Italian inspired canned tomato brand in the US, and they have now added San Marzano-style tomatoes to their line of products. These tomatoes are extra plump and juicy, and bring the perfect balance of old world flavors that helped to inspire the creation of this recipe.
As with all of their other products, Tuttorosso takes pride in their sustainably produced tomatoes, NON-GMO harvest and Non-BPA lined cans. And the amazing flavor and texture of these San Marzano-style tomatoes is preserved through their Steam Sealed Flavor-Loc™ system. You’ll be able to taste and see the quality.
Greek Chicken Stuffed Zucchini Boats make any easy meal for any night of the week.
- You can throw a few chicken breasts in the oven or on the grill over the weekend, use up leftover Lemon Herb Slow-Cooker Roast Chicken, or grab a rotisserie chicken from the store.
- Here’s a trick for shredding the chicken – put the cooked chicken in the bowl of your stand mixer and use the flat beater attachment to shred it on low speed.
- A melon baller works great for scooping out the zucchini.
- The trick for boiling the shells is brilliant. yes, you have to bring the water to a boil, but you only have to pop them in there for a minute. No salting and draining your zucchini or worrying about keeping it in the oven forever so that it’s not raw.
- The filling comes together in a snap. While you bring the water to a boil for the zucchini shells, you just have to saute a bit of onion, add the zucchini you scooped out of the shells, plus some garlic and oregano, and then stir in the tomatoes and olives.
- A little feta goes a long way. We love it, but you could always cut down if you prefer, or leave it out to make this a paleo-friendly meal.
If you want to keep your dinner low carb, try serving these stuffed zucchini halves with Browned Butter Cauliflower Rice, Zucchini Noodles Greek Salad, or a nice green salad topped with Creamy Greek Yogurt Balsamic Vinaigrette. Of course you could go with pasta, couscous, or pita and hummus.
Here are some more of my favorite recipes you can make with Tuttorosso…
- Bolognese Stuffed Mushrooms
- Baked Spaghetti Squash with Spicy Sausage Tomato Cream Sauce
- Spaghetti Squash Pastitsio
- Four Variations of Homemade Ketchup
You might also enjoy Greek Chicken Tacos from Wishes and Dishes. Tomatokeftedes from Eats Well With Others are a tasty meatless twist on Greek meatballs. And the Tuttorosso San Marzano Tomatoes are featured in their recipe for Mediterranean Chicken Thighs.
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Put these Greek Chicken Stuffed Zucchini Boats on your menu soon!
An easy low carb and gluten free dinner with with Mediterranean inspired flavors and ingredients including Kalamata olives, feta, oregano and tomatoes
- 4 medium zucchini
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1 clove garlic crushed or finely chopped
- 1 teaspoon dried oregano
- 2 cups shredded cooked chicken
- 28 oz Tuttorosso San Marzano-style Chopped Tomatoes in Puree with sea salt or with garlic, basil, olive oil & sea salt, divided
- 1/2 cup quartered kalamata olives
- salt and pepper to taste
- 1 cup crumbled feta cheese
- Bring a large pot of water to boil. Preheat oven to 400°F and coat a 9x13 inch glass baking dish with olive oil or cooking spray.
- Cut zucchini in half lengthwise. Using a small spoon or melon baller, scoop out the flesh in the center of each zucchini half, leaving about a one-quarter inch thick shell, reserving the flesh that you scoop out.
- Coarsely chop the reserved zucchini flesh and set aside.
- Add the zucchini halves to the boiling water and cook for 1 minute. Remove from the water and drain slightly on a paper or kitchen towel.
- Place a large skillet over medium heat and add the olive oil. Add the onion and cook for In a large skillet, heat oil and add onion. Cook on medium-low for 3 to 4 minutes, until translucent.
Add chopped zucchini, garlic, and oregano and cook for another 3 to 4 minutes, until the zucchini is tender.
- Add the chicken, about one half of the can of tomatoes, and the kalamata olives, and cook for another few minutes until heated through. Season to taste with salt and pepper.
- Pour the remaining half a can of tomatoes into the bottom of the prepared baking dish, and place the zucchini halves in the pan on top of the tomatoes.
- Divide chicken mixture between zucchini halves and sprinkle feta cheese evenly over the top.
- Cover with foil and bake 20 minutes, then remove the foil and bake uncovered another 10-15 minutes until cheese is slightly golden and zucchini is cooked through.
Adapted from Chicken Enchilada Stuffed Zucchini Boats from Skinnytaste.