Description
A healthy and flavorful dish featuring zucchini boats filled with seasoned ground chicken, Mediterranean vegetables, and herbs, baked to perfection.
Ingredients
- 2 large zucchini
- 1 lb ground chicken
- 1/2 cup finely chopped red onion
- 1/4 cup chopped bell pepper (any color)
- 2 cloves garlic, minced
- 1/4 cup chopped Kalamata olives
- 1/4 cup crumbled feta cheese
- 1/4 cup cherry tomatoes, halved
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and black pepper to taste
- 2 tbsp olive oil
- Optional: 1/4 cup breadcrumbs for topping
Instructions
- Preheat oven to 375°F (190°C).
- Cut zucchini in half lengthwise and scoop out the seeds to create boats, leaving about a 1/4-inch border.
- In a skillet, heat olive oil over medium heat. Add ground chicken and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Add chopped red onion and bell pepper to the skillet and cook until softened, about 5 minutes.
- Stir in minced garlic, Kalamata olives, cherry tomatoes, dried oregano, dried basil, salt, and pepper. Cook for another 2 minutes until fragrant.
- Stir in chopped parsley and feta cheese.
- Spoon the chicken mixture evenly into the hollowed-out zucchini boats.
- Place the zucchini boats on a baking sheet.
- If desired, sprinkle breadcrumbs over the top of each boat.
- Bake for 25-30 minutes, or until zucchini is tender and the filling is heated through.
- Serve hot.
Notes
- You can substitute ground turkey or lean ground beef for chicken.
- Feel free to add other Mediterranean vegetables like spinach or artichoke hearts.
- For a spicier kick, add a pinch of red pepper flakes to the filling.
- If you don’t have Kalamata olives, green olives can be used.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean