Greek Chicken Zucchini Boats
Greek chicken stuffed zucchini is packed with fresh ingredients and bold flavors. It’s a great way to use up leftover chicken or a rotisserie chicken from the store, and they get their Mediterranean flair from tomatoes, olives, feta, and oregano. Enjoy these zucchini boats as a low carb dinner recipe or pair them with rice or pita.
Table of Contents
Delicious Details
- Cuisine Inspiration: Greek
- Primary Cooking Method: Stovetop, Oven
- Dietary Info: Gluten-free, Low Carb
- Skill Level: Easy
As a food blogger, I see food trends come and go. But just because zucchini boats aren’t at the height of popularity anymore doesn’t mean they don’t still deserve a place on the table. Especially Greek chicken stuffed zucchini with its light Mediterranean ingredients that pack a flavor punch. The fact that it’s on the dinner table in a flash and can be paired with sides that work with any dietary need or eating style make it a flexible dish worthy of a place in the dinner rotation!
Why You’ll Love Greek Chicken Stuffed Zucchini
Check out how amazing this dish is…
- Simple ingredients add bold flavors. That is the beauty of Mediterranean-inspired cooking–light and fresh but still with deep flavors like briny olives and salty feta.
- Easier than you think. 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.
- Naturally gluten free and low carb. You don’t have to make any swaps, making it the perfect dish for mixed diet families. It works for everyone, and can be customized with your choice of side dishes. See the “Make it a Meal” section just above the recipe card for ideas.
Recipe Ingredients
Below is a list of the ingredients you’ll need to gather to make this Greek stuffed zucchini recipe, as well as a few tips and notes. Scroll all the way down for the full recipe card with the amounts and detailed instructions.
- Zucchini. You’ll need four medium zucchini that are approximately the same size.
- Olive oil.
- Onion.
- Garlic.
- Dried oregano.
- Cooked chicken. Use whatever works best for you. Throw a few chicken breasts in the oven or on the grill over the weekend. Another option is to use up leftover Slow-Cooker Roast Chicken. Or to make it even easier, grab a rotisserie chicken from the store.
- Canned chopped tomatoes and puree. I like the Tuttorosso brand San Marzano-style tomatoes. You can use either the ones seasoned with sea salt or with garlic, basil, and olive oil.
- Kalamata olives. For the best flavor, be sure to use kalamatas or another Greek olive versus something like a canned black olive. Just make sure they are pitted, then cut into quarters.
- Feta cheese. I never recommend fat free cheese, but this is especially true with feta. That fat free variety has an unpleasant texture.
- Salt and pepper. Season to taste, accounting for the fact that the olives and feta will add some saltiness.
Tips for Success
- Prep the zucchini. You’ll be cutting the zucchini in half lengthwise, then scooping out the centers to form shells. An easy way to do this is to use a melon baller. Make sure you save what you scoop out to add to the filling and really maximize the veggie content.
- Use the boiling trick. When I was looking for zucchini boat recipes, I found this Chicken Enchilada Stuffed Zucchini Boats recipe from Skinnytaste. I used her technique of boiling the zucchini shells to ensure they cook through. No salting and draining your zucchini or worrying about keeping it in the oven forever so that it’s not raw, since the filling is precooked and only needs to be heated through.
- Shred quickly. To save time, place cooked chicken in the bowl of your stand mixer and use the flat beater attachment to shred it on low speed.
Storing and Reheating Leftovers
- Refrigerator – Place any leftover zucchini boats in an airtight container and refrigerate for up to 3 to 4 days.
- Freezer – I do not recommend freezing this recipe, as the zucchini can get mushy after freezing and thawing.
- Reheat – Individual servings can be heated up on a plate in the microwave for a few minutes until steaming hot. You can also place your stuffed zucchini back into a baking pan, cover with foil, and pop them back in the oven at 350°F until heated through.
Make it a Meal
You have so many options to round out your stuffed zucchini into a meal, whether you are looking to keep it low carb or not. Here are a few of my favorite serving suggestions.
- Pair with rice. If you want to keep your dinner low carb, try serving these stuffed zucchini halves with Browned Butter Cauliflower Rice. You can also cook some white rice or brown rice.
- Serve with Greek favorites. Yes, you can even make the classics gluten free, whether it’s Gluten Free Falafel or Gluten Free Pita.
- Top it off. Serve it with a dollop of Greek Tzatziki Sauce or creamy Homemade Hummus on top.
- Add a side salad. Either Cucumber Tomato Feta Salad or Zucchini Noodles Greek Salad is a delicious option. Or simply make a nice green salad topped with Creamy Balsamic Dressing.
More Recipes Made with Canned Tomatoes
Greek Chicken Stuffed Zucchini Boats
These Greek Chicken Stuffed Zucchini are packed with fresh and bold Mediterranean flavors, including tomatoes, olives, and feta. Enjoy zucchini boats as a low carb dinner or pair with rice or pita.
Servings: 4 servings
Ingredients
- 4 medium zucchini
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1 clove minced garlic
- 1 teaspoon dried oregano
- 2 cups shredded cooked chicken
- 28 oz. can of San Marzano-style Chopped Tomatoes in Puree (recommended: Tuttorosso), divided
- 1/2 cup quartered kalamata olives
- salt and pepper to taste
- 1 cup crumbled feta cheese
Instructions
- Bring a large pot of water to boil. Preheat oven to 400°F and coat a 9×13 inch glass baking dish with olive oil or cooking spray.
- Cut 4 medium 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 1 teaspoon olive oil. Add 1/2 cup chopped onion and cook for 3 to 4 minutes, until translucent.
- Add the reserve chopped zucchini, 1 clove minced garlic, and 1 teaspoon dried oregano and cook for another 3 to 4 minutes, until the zucchini is tender.
- Add 2 cups shredded cooked chicken, about one-half of the 28 oz. can of San Marzano-style Chopped Tomatoes in Puree, and 1/2 cup quartered 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 the chicken mixture between the zucchini halves and sprinkle 1 cup crumbled feta cheese evenly over the top.1
- Cover with foil and bake at 350°F 20 minutes, then remove the foil and bake uncovered another 10-15 minutes until cheese is slightly golden and zucchini is cooked through. Serve hot.
Notes
Adapted from Chicken Enchilada Stuffed Zucchini Boats from Skinnytaste.
Nutrition Facts
Greek Chicken Stuffed Zucchini Boats
Amount Per Serving (2 zucchini halves)
Calories 219
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g30%
Cholesterol 33mg11%
Sodium 697mg29%
Potassium 564mg16%
Carbohydrates 10g3%
Fiber 3g12%
Sugar 7g8%
Protein 8g16%
Vitamin A 615IU12%
Vitamin C 36.8mg45%
Calcium 238mg24%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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Great recipe. I used Alfresco Roasted Garlic with onion and herbs chicken sausage links and italian canned chopped tomatoes and tomato basil feta cheese. Lots of flavor. I also added shredded carrots when I sauteed the onions. So good!!!
Made this for my family for a light lunch. My son in law whose picky liked it. I’ll definitely make it again.
Happy to hear that everyone enjoyed it!
Can this be assembled ahead of time and refrigerated until ready to bake?
I have not tried that but I think it would be fine.
Is the amount of chicken missing in the recipe.
Hi Cori,
I apologize for that… you’re absolutely right that it’s missing! The recipe calls for 2 cups of cooked and shredded chicken. It’s a great recipe to use rotisserie chicken in, but you can use any type of chicken meat that you like or have on hand. 🙂
I love these new tomatoes! They are my new favorite and absolutely delicious. Can’t wait to try this!!
Thanks, Ashley!