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.