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Zucchini Boats
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Greek Zucchini Boats with Spinach & Savory Ground Chicken

Looking for a healthy Mediterranean dinner that bursts with late-summer garden flavor? These Greek Zucchini Boats with Spinach and Ground Chicken reimagine the essence of classic stuffed vegetables (gemista), swapping heavy rice for lean protein, tender greens, and bright herbs. Baked until golden, these zucchini boats are a satisfying weeknight meal or mezze, packed with tangy feta and the signature freshness of the Greek diet.
For a traditional variation, explore Greek Stuffed Tomatoes & Peppers (Gemista), or round out your feast with Briam: Baked Summer Vegetable Casserole.

Course  snack, main
Cuisine Greek, Mediterranean
Keyword back to school meals, healthy Greek dinner, Mediterranean stuffed zucchini, school meals, snacks for kids, spinach feta recipe, stuffed vegetables, zucchini chicken recipe
PREP TIME 20 minutes
COOK TIME 25 minutes
TIME 45 minutes
SERVES 4 servings

Ingredients

  • 3 medium zucchini halved lengthwise
  • 2 tablespoons extra-virgin olive oil plus more for brushing
  • Salt and freshly ground black pepper
  • 1 teaspoon dried oregano
  • 250 g about 1/2 lb ground chicken
  • 3 cloves garlic minced
  • 2 cups fresh baby spinach chopped
  • 1 cup cherry tomatoes chopped
  • 2 spring onions sliced
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons fresh chopped mint
  • 1 tablespoon fresh chopped oregano
  • 1 tablespoon fresh chopped basil
  • 1 tablespoon fresh chopped thyme
  • Zest of 1 lemon
  • Squeeze of lemon juice

Instructions

  1. Prepare the Zucchini
  2. Preheat oven to 200°C/400°F.
  3. Brush zucchini halves with olive oil, season with salt, pepper, and oregano.
  4. Grill cut side down for 3–4 minutes, flip and grill 2–3 minutes.
  5. Scoop out centers to form “boats,” reserve flesh, squeeze dry.
  6. Make the Filling
  7. Heat 2 tbsp olive oil in skillet.
  8. Brown chicken until golden (4–5 minutes).
  9. Add garlic and zucchini flesh, sauté 1 minute.
  10. Stir in spinach until wilted.
  11. Add tomatoes and onions, cook 1–2 minutes.
  12. Remove from heat; stir in ¼ cup feta, herbs, lemon zest and juice, seasoning.
  13. Stuff & Bake
  14. Fill zucchini boats, sprinkle remaining feta, drizzle olive oil.
  15. Bake 10–12 minutes until heated through and slightly golden.
  16. Garnish & Serve
  17. Top with fresh herbs and zest.
  18. Serve warm or room temp.
  19. Optional Variations: Add toasted nuts, olives, sun-dried tomatoes, or use lentils for vegetarian version.