Mediterranean Stuffed Zucchini Boats
Tender zucchini halves filled with a flavorful Mediterranean mixture of tomatoes, herbs, chickpeas (or chicken), garlic, feta, and olive oil — baked until juicy and golden. Light yet satisfying!
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
Zucchini
2 medium zucchinis
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
Mediterranean Filling
Choose either chickpeas OR chicken:
Option 1: Vegetarian/High Fiber
1 cup cooked chickpeas (or canned, rinsed)
Option 2: High Protein Chicken
1 cup cooked shredded chicken
Rest of filling:
1 medium tomato, finely chopped
¼ cup red onion, finely chopped
¼ cup bell pepper, diced
2 tbsp parsley or mint, chopped
½ tsp dried oregano
½ tsp garlic powder
1 tbsp lemon juice
1–2 tbsp olive oil
Salt + black pepper to taste
¼ cup feta cheese
Topping
More feta
Extra parsley
Olives
Instructions
1. Prepare the Zucchini Boats
Preheat oven to 200°C (400°F).
Slice each zucchini in half lengthwise.
Use a spoon to carefully scoop out the center, leaving a “boat.”
Brush with olive oil, sprinkle salt and pepper.
Place on a baking tray and bake 8–10 minutes to soften.
2. Make the Mediterranean Filling
In a bowl, combine:
Chickpeas or chicken
Chopped tomato
Onion
Bell pepper
Parsley
Oregano
Garlic powder
Lemon juice
Olive oil
Salt + pepper
Feta cheese
Mix well.
3. Stuff the Boats
Remove partially baked zucchinis.
Fill each boat generously with the Mediterranean mixture.
Top with a little extra feta.
4. Bake
Bake again for 8–10 minutes until:
Zucchini is tender
Feta is slightly golden
5. Serve
Sprinkle parsley, drizzle olive oil, add olives if desired.
Tips
Add quinoa to the filling for more protein.
Use turkey mince or chicken mince instead of shredded chicken if preferred.
For extra flavor, drizzle a small spoon of yogurt-tahini sauce on top.
Make it vegan: remove feta + add hummus on top.
Nutritional Information
Calories: 260–320
Protein: 14–20g
Carbs: 18–22g
Fat: 12–15g
Fiber: 4–6g