Stuffed Zucchini with Mediterranean Chicken & Feta
These zucchini boats are filled with savory ground chicken, sun-dried tomatoes, herbs, and a touch of feta. Baked until golden and topped with a lemony yogurt sauce — they’re juicy, light, and full of rustic Mediterranean flavor.
⏱️ Time:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
Zucchini Boats:
3 medium zucchinis, halved lengthwise
1 tbsp olive oil
Salt & pepper
Chicken Filling:
250g (½ lb) ground chicken
1 garlic clove, minced
¼ cup red onion, finely chopped
¼ cup sun-dried tomatoes, chopped
¼ tsp cinnamon (optional)
½ tsp dried oregano
¼ tsp cumin
Salt & pepper
¼ cup crumbled feta
1 tbsp parsley, chopped
Yogurt Sauce (Optional):
⅓ cup Greek yogurt
1 tsp lemon juice
1 tbsp olive oil
Salt to taste
Instructions
1. Prepare Zucchini Boats:
Scoop out the centers of zucchini. Brush with oil, season, and bake at 200°C (400°F) for 10–12 mins.
2. Cook Chicken Mixture:
In a pan, sauté onion & garlic in oil. Add ground chicken and cook through. Stir in spices, sun-dried tomatoes, feta, and parsley.
3. Stuff & Bake:
Fill pre-roasted zucchini halves with the chicken mix. Bake for another 15 minutes until golden.
4. Top & Serve:
Drizzle with yogurt sauce and garnish with herbs
Cooking & Assembly Tips:
- Don’t overstuff—the filling should sit level with the zucchini edge to cook evenly and not spill over.
- Bake covered with foil for the first 15 minutes, then uncover and broil for a few minutes to brown the top and melt the feta.
- Drizzle with olive oil or a light lemon-herb sauce before serving for a beautiful finish.
️ Nutritional Information
Calories: ~420
Protein: 30g
Carbs: 14g
Fat: 28g
Fiber: 4g