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Delicious Greek Chicken Stuffed Zucchini Boats

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These Greek Chicken Stuffed Zucchini Boats are a vibrant and flavorful dish that combines seasoned ground chicken with fresh herbs and tangy feta cheese. Perfect for a family dinner, they offer a delightful contrast of textures and tastes.

Ingredients

Scale
  • 4 medium zucchini
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 pound ground chicken
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, diced
  • 1/2 cup bell pepper, diced (any color)
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup Kalamata olives, pitted and chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried dill
  • 1/2 teaspoon red pepper flakes (optional, for some heat)
  • 1/4 cup fresh parsley, chopped
  • Juice of 1 lemon
  • Extra parsley, chopped (for garnish)
  • Additional feta cheese (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). This ensures that the zucchini boats will roast evenly, achieving a perfect tender texture.
  2. Wash the zucchini thoroughly and slice them in half lengthwise. Use a spoon to scoop out the seeds and some flesh to create a boat shape. Don’t scoop too much — leave enough to hold the filling. Set aside.
  3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent and fragrant.
  4. Add the minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant, being careful not to let it burn.
  5. Next, add the ground chicken to the skillet. Cook for 6-8 minutes, breaking it apart with a spoon, until it’s fully cooked and no longer pink. Stir occasionally to ensure even cooking.
  6. Once the chicken is cooked, add the diced cherry tomatoes, bell pepper, Kalamata olives, and the dried herbs (oregano, thyme, dill) to the skillet. Stir everything together and let it cook for another 3-4 minutes until the vegetables soften.
  7. Remove the skillet from heat and mix in the crumbled feta cheese, parsley, lemon juice, and red pepper flakes (if using). Season with salt and pepper to taste.
  8. Carefully spoon the filling into each zucchini boat, packing it lightly but not overly tight. Place the stuffed zucchini in a baking dish.
  9. Drizzle a little olive oil over the stuffed zucchini and season with salt and pepper.
  10. Bake in the preheated oven for 25-30 minutes or until the zucchini is tender and the filling is hot and slightly golden on top.
  11. Once done, remove from the oven and let them cool for a few minutes. Garnish with extra parsley and feta cheese before serving.

Nutrition

Keywords: For a vegetarian twist, substitute the ground chicken with a mixture of quinoa, black beans, and sautéed mushrooms. Ensure not to overcook the zucchini to maintain their shape.

Find it online: https://homebitesia.com/greek-chicken-stuffed-zucchini-boats/