Golden Mediterranean Zucchini Boats
These vibrant zucchini boats are stuffed with a flavorful mix of lemon-herb chicken, feta cheese, and Mediterranean ingredients, making for a delightful and healthy weeknight dinner.
Ingredients
Zucchini Boats
- 4 medium zucchinis Choose firm, unblemished zucchinis.
- 1 tablespoon olive oil For brushing the zucchini.
- to taste salt and black pepper
Filling
- 1 pound boneless, skinless chicken breast, diced Aromatic and savory filling.
- 1 cup cherry tomatoes, halved
- 1 medium red onion, chopped Adds sweetness and crunch.
- 1/2 cup Kalamata olives, chopped Briny flavor.
- 2 cloves garlic, minced Essential for aromatics.
- 1 cup crumbled feta cheese Adds creaminess and flavor.
- 1 tablespoon lemon juice For brightness.
- 1 teaspoon dried oregano Herb for seasoning.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Scoop out the insides of the zucchini halves, leaving a shell.
- Brush the zucchini boats with 1 tablespoon of olive oil and sprinkle with salt and pepper.
Cooking
- In a skillet, heat the remaining olive oil over medium heat. Add the minced garlic and chopped red onion, and sauté until softened.
- Add the diced chicken and cook until browned, stirring occasionally.
- Stir in the halved cherry tomatoes, Kalamata olives, oregano, lemon juice, and season with salt and pepper.
- Remove from heat and fold in the crumbled feta cheese.
Assembly and Baking
- Fill the zucchini shells with the chicken mixture.
- Place the stuffed zucchini boats in a baking dish.
- Bake for 25-30 minutes until the zucchini is tender and the filling is heated through.
- Serve warm.
Notes
For added flavor, consider topping with fresh herbs. Leftovers can be refrigerated for 3-4 days, or frozen for up to a month. Reheat in the oven until warmed through.