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