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“I’m over here speechless and drooling over these Greek boats!” -Ryan
Preheat oven to 375 degrees f. Scoop out the flesh of zucchini and reserve for another use.
Enjoy!
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Greek Inspired Chicken Zucchini Boats
Thanks to my BIG LOVE of Mediterranean cuisine, especially Greek-inspired chopped salads, or pasta with lots of fresh herbs, lemon, and crumbled feta….
It was only a matter of time before I decided to stuff it all into these ripe summer zucchini…and the results are in…YUM!
If you’re a fan of Greek-inspired flavors, then you’re gonna want to make you some of these ASAP! No joke! Very unique presentation and utterly satisfying.
Don’t just take my word for it! These are comments left all over CFC social since these boats were shared a week ago:
“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 mommy of 3
“Omg, I’m so in love with all your stuffed zucchini recipes and so are my kids and husband!!” -Sarah
“I’m over here speechless and drooling over these Greek boats!” -Ryan
makes 4 servings
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 cloves garlic, minced
- juice and zest of 1 fresh lemon
- 2-3 Tbsps chopped fresh mint leaves
- 2 Tbsps chopped fresh dill
- 2 tsps dried or fresh oregano
- 1/2 cup plain Greek yogurt
Instructions:
Preheat oven to 375 degrees f. Scoop out the flesh of zucchini and reserve for another use.
Place the zucchini boats on a rimmed baking tray, and lightly spray with cooking oil. 
Season with sea salt and pepper to taste, then place into the oven and bake for 15 minutes, or until crisp-tender.
In a medium bowl, combine shredded chicken, tomatoes, cucumber, olives, onions, cheese, garlic, lemon juice and zest, mint, dill, oregano, and yogurt.
Stir well, then carefully spoon this mixture into your zucchini boats.
Broil for about 5 minutes, until golden and hot.
Enjoy!
❤Rachel
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 cloves garlic, minced
- juice and zest of 1 fresh lemon
- 2-3 Tbsps chopped fresh mint leaves
- 2 Tbsps chopped fresh dill
- 2 tsps dried or fresh oregano
- 1/2 cup plain Greek yogurt
Instructions
- Preheat oven to 375 degrees f.
- Scoop out the flesh of zucchini and reserve for another use.
- Place the zucchini boats on a rimmed baking tray, and lightly spray with cooking oil. Season with sea salt and pepper to taste, then place into the oven and bake for 15 minutes, or until crisp-tender.
- In a medium bowl, combine shredded chicken, tomatoes, cucumber, olives, onions, cheese, garlic, lemon juice and zest, mint, dill, oregano, and yogurt.
- Stir well, then carefully spoon this mixture into your zucchini boats.
- Broil for about 5 minutes, until golden and hot.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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 cloves garlic, minced
- juice and zest of 1 fresh lemon
- 2-3 Tbsps chopped fresh mint leaves
- 2 Tbsps chopped fresh dill
- 2 tsps dried or fresh oregano
- 1/2 cup plain Greek yogurt
Instructions
- Preheat oven to 375 degrees f.
- Scoop out the flesh of zucchini and reserve for another use.
- Place the zucchini boats on a rimmed baking tray, and lightly spray with cooking oil. Season with sea salt and pepper to taste, then place into the oven and bake for 15 minutes, or until crisp-tender.
- In a medium bowl, combine shredded chicken, tomatoes, cucumber, olives, onions, cheese, garlic, lemon juice and zest, mint, dill, oregano, and yogurt.
- Stir well, then carefully spoon this mixture into your zucchini boats.
- Broil for about 5 minutes, until golden and hot.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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