Classic Mediterranean Chicken Zucchini Boats

If you ask me, zucchini boats are one of the smartest ways to use up summer squash.

These Mediterranean-inspired boats make a fresh, satisfying dinner that’s packed with bright flavors and good-for-you ingredients. Tender zucchini halves get filled with rotisserie chicken, tomatoes, cucumbers, and briny kalamata olives.

The filling is tossed with crumbled feta, fresh herbs like mint and dill, and a lemony Greek yogurt mixture that ties everything together. A sprinkle of green onions and a hint of red pepper flakes finish it off.

It’s a light, flavorful meal that comes together quickly, perfect for busy weeknights when you want something healthy but still interesting.

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What Kind of Zucchini Should I Use?

For this recipe, you’ll want to pick medium to large zucchini since they’ll be serving as boats to hold all that tasty Mediterranean filling. Look for zucchini that are firm and heavy for their size, with smooth, unblemished skin – they should feel solid when you give them a gentle squeeze. Avoid any that feel soft or have wrinkled skin, as these are past their prime and won’t hold up well when baked. If you can only find smaller zucchini at the store, no worries – just grab a few extra and plan on making more boats with slightly less filling in each one.

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Options for Substitutions

This recipe is pretty forgiving, so feel free to make these swaps based on what you have:

• Zucchini: You can use yellow squash instead of zucchini – they work exactly the same way as boats. Bell peppers also make great vessels if you halve them lengthwise and remove the seeds.
• Chicken: Rotisserie chicken is a time-saver, but you can use leftover grilled chicken, turkey, or even canned tuna for a different Mediterranean spin. For a vegetarian option, try chickpeas or white beans.
• Feta cheese: If feta isn’t your thing, crumbled goat cheese works nicely. You could also use shredded mozzarella, though it’ll give you a milder flavor.
• Kalamata olives: Any Mediterranean olive will do – try green olives, Castelvetrano, or even black olives from a can if that’s what you have.
• Fresh herbs: Don’t have all three herbs? Use what you’ve got. You can substitute dried herbs (use 1 teaspoon dried for every tablespoon of fresh), but add them earlier in the cooking process.
• Greek yogurt: Sour cream or regular plain yogurt can step in for Greek yogurt. If using regular yogurt, it’ll be a bit thinner but still tasty.

Watch Out for These Mistakes While Cooking

The biggest mistake when making zucchini boats is not scooping out enough of the center – you want to leave about a 1/4-inch wall so the boats hold their shape but still have plenty of room for the filling.

Skipping the pre-baking step is another common error that leads to watery, undercooked zucchini, so make sure to give them those 15 minutes in the oven before adding the filling.

To avoid a soggy filling, pat your cucumber and tomatoes dry with paper towels before mixing them in, and if you’re using leftover chicken, make sure it’s already cooked and chopped into small, bite-sized pieces.

Finally, keep a close eye during the broiling step since broilers can go from golden to burnt in seconds – 3 to 5 minutes should be enough to warm everything through and lightly brown the top.

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What to Serve With Mediterranean Chicken Zucchini Boats?

These zucchini boats are pretty filling on their own, but I love serving them with some warm pita bread or flatbread on the side for scooping up any extra filling that falls out. A simple side of couscous or quinoa tossed with olive oil and lemon makes a great addition if you’re feeding hungry people who need something more substantial. You could also put together a quick Mediterranean salad with mixed greens, chickpeas, and a lemon vinaigrette to round out the meal. For a lighter option, some hummus with raw veggies or pita chips works perfectly as a starter before diving into the boats.

Storage Instructions

Store: Keep your leftover zucchini boats in an airtight container in the fridge for up to 3 days. The zucchini will release a bit of moisture as it sits, so you might want to drain off any excess liquid before reheating. They make a great grab-and-go lunch option!

Freeze: I don’t recommend freezing these zucchini boats since the cucumber and tomatoes don’t hold up well in the freezer, and the zucchini tends to get mushy when thawed. If you want to prep ahead, you can roast the zucchini shells and store the filling separately, then assemble when ready to eat.

Reheat: Warm them up in the oven at 350°F for about 10 minutes, or microwave on medium power for 1-2 minutes. You can also enjoy these cold straight from the fridge, which is actually really refreshing on a hot day!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-850
• Protein: 65-75 g
• Fat: 35-45 g
• Carbohydrates: 35-45 g

Ingredients

For the zucchini boats:

• 4 zucchini (medium-sized, about 8-inches long)
• cooking oil spray
• salt
• black pepper (freshly ground for best flavor)

For the filling:

• 2 cups shredded chicken (from rotisserie chicken for convenience)
• 1 cup diced tomatoes
• 1 cup diced cucumber
• 1/2 cup kalamata olives (pitted and halved)
• 4 green onions (thinly sliced)
• 1.25 cups crumbled feta cheese (I like Président Feta)
• 2 cloves garlic (minced)
• juice of 1 lemon
• zest of 1 lemon
• 4 tbsp fresh mint (finely chopped)
• 2.5 tbsp fresh dill (finely chopped)
• 2 tsp dried oregano
• 1/4 teaspoon red pepper flakes
• 1/2 cup Greek yogurt (plain, full-fat)

Step 1: Prepare the Zucchini Boats

• 4 zucchini
• cooking oil spray
• salt
• black pepper

Preheat your oven to 375°F.

While it heats, slice each zucchini in half lengthwise and use a spoon or melon baller to scoop out the centers, leaving about 1/4-inch of flesh on the sides and bottom to create sturdy boats.

Arrange the hollowed zucchini halves cut-side up on a baking sheet, lightly spray them with cooking oil, then season generously with salt and freshly ground black pepper.

Bake for 15 minutes until the zucchini begins to soften but still holds its shape—this par-cooking is crucial because it removes excess moisture that would otherwise make the filling soggy.

Step 2: Build the Mediterranean Filling

• 2 cups shredded chicken
• 1 cup diced tomatoes
• 1 cup diced cucumber
• 1/2 cup kalamata olives
• 4 green onions
• 1.25 cups crumbled feta cheese
• 2 cloves garlic
• juice of 1 lemon
• zest of 1 lemon
• 4 tbsp fresh mint
• 2.5 tbsp fresh dill
• 2 tsp dried oregano
• 1/4 teaspoon red pepper flakes
• 1/2 cup Greek yogurt

While the zucchini bakes, combine the shredded chicken, diced tomatoes, diced cucumber, kalamata olives, sliced green onions, crumbled feta cheese, and minced garlic in a large bowl.

In a small bowl, whisk together the lemon juice, lemon zest, fresh mint, fresh dill, dried oregano, and red pepper flakes to create a bright herb mixture.

Pour this herb mixture into the chicken bowl along with the Greek yogurt, then fold everything together gently until well combined.

I like to taste the filling at this point and adjust the seasonings—a pinch more salt or squeeze of lemon can really elevate the overall flavor.

The yogurt acts as a binder while keeping the dish light and creamy.

Step 3: Fill and Finish the Boats

• Mediterranean filling from Step 2
• par-cooked zucchini boats from Step 1

Remove the par-cooked zucchini from the oven and spoon the Mediterranean filling generously into each hollowed zucchini half, mounding it slightly in the center.

Transfer the filled boats to the broiler on the oven’s middle rack and broil for 5 minutes until the tops are lightly golden and the filling is heated through.

I find that broiling gives the feta a lovely slightly-charred edge that adds a subtle depth of flavor—just watch them carefully as broilers can be intense!

The zucchini should be tender but not falling apart when you remove them.

Classic Mediterranean Chicken Zucchini Boats

Delicious Classic Mediterranean Chicken Zucchini Boats recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 775 kcal

Ingredients

  

For the zucchini boats::

• 4 zucchini (medium-sized, about 8-inches long)
• cooking oil spray
• salt
• black pepper (freshly ground for best flavor)

For the filling::

• 2 cups shredded chicken (from rotisserie chicken for convenience)
• 1 cup diced tomatoes
• 1 cup diced cucumber
• 1/2 cup kalamata olives (pitted and halved)
• 4 green onions (thinly sliced)
• 1.25 cups crumbled feta cheese (I like Président Feta)
• 2 cloves garlic (minced)
• juice of 1 lemon
• zest of 1 lemon
• 4 tbsp fresh mint (finely chopped)
• 2.5 tbsp fresh dill (finely chopped)
• 2 tsp dried oregano
• 1/4 teaspoon red pepper flakes
• 1/2 cup Greek yogurt (plain, full-fat)

Instructions

 

• Preheat your oven to 375°F. While it heats, slice each zucchini in half lengthwise and use a spoon or melon baller to scoop out the centers, leaving about 1/4-inch of flesh on the sides and bottom to create sturdy boats. Arrange the hollowed zucchini halves cut-side up on a baking sheet, lightly spray them with cooking oil, then season generously with salt and freshly ground black pepper. Bake for 15 minutes until the zucchini begins to soften but still holds its shape—this par-cooking is crucial because it removes excess moisture that would otherwise make the filling soggy.
• While the zucchini bakes, combine the shredded chicken, diced tomatoes, diced cucumber, kalamata olives, sliced green onions, crumbled feta cheese, and minced garlic in a large bowl. In a small bowl, whisk together the lemon juice, lemon zest, fresh mint, fresh dill, dried oregano, and red pepper flakes to create a bright herb mixture. Pour this herb mixture into the chicken bowl along with the Greek yogurt, then fold everything together gently until well combined. I like to taste the filling at this point and adjust the seasonings—a pinch more salt or squeeze of lemon can really elevate the overall flavor. The yogurt acts as a binder while keeping the dish light and creamy.
• Remove the par-cooked zucchini from the oven and spoon the Mediterranean filling generously into each hollowed zucchini half, mounding it slightly in the center. Transfer the filled boats to the broiler on the oven's middle rack and broil for 5 minutes until the tops are lightly golden and the filling is heated through. I find that broiling gives the feta a lovely slightly-charred edge that adds a subtle depth of flavor—just watch them carefully as broilers can be intense! The zucchini should be tender but not falling apart when you remove them.