Greek Chicken Stuffed Zucchini Boats

Greek Chicken Stuffed Zucchini Boats

An easy low carb and gluten free dinner with with Mediterranean inspired flavors and ingredients including Kalamata olives, feta, oregano and tomatoes.

Greek Chicken Stuffed Zucchini Boats



  • 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


  1. 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.
  2. 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.
  3. Coarsely chop the reserved zucchini flesh and set aside.
  4. Get Full Recipe =>

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