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Baked Zucchini Boats with Chicken Spinach and Feta

  • Author: Hamza

Description

These Baked Zucchini Boats with Chicken, Spinach, and Feta are an effortless, flavor-packed weeknight dinner that combines tender zucchini “shells” with a savory filling of shredded chicken, wilted spinach, aromatic garlic and onion, and tangy feta cheese. Finished under the broiler for a golden top and brightened with fresh herbs and a squeeze of lemon, they’re naturally low-carb, gluten-free, and endlessly customizable—perfect for meal prep, family dinners, or a light entertaining option that feels both comforting and nutritious.

Ingredients

Scale
  • 4 medium zucchini
  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 1 clove garlic crushed or finely chopped
  • 1 teaspoon dried oregano
  • 2 cups shredded cooked chicken
  • 28 oz Tuttorosso San Marzano-style Chopped Tomatoes in Puree with sea salt or with garlic, basil, olive oil & sea salt, divided
  • 1/2 cup quartered kalamata olives
  • salt and pepper to taste
  • 1 cup crumbled feta cheese

Instructions

  1. Bring a large pot of water to boil. Preheat oven to 400°F and coat a 9×13 inch glass baking dish with olive oil or cooking spray.
  2. Cut zucchini in half lengthwise. Using a small spoon or melon baller, scoop out the flesh in the center of each zucchini half, leaving about a one-quarter inch thick shell, reserving the flesh that you scoop out.
  3. Coarsely chop the reserved zucchini flesh and set aside.
  4. Add the zucchini halves to the boiling water and cook for 1 minute. Remove from the water and drain slightly on a paper or kitchen towel.
  5. Place a large skillet over medium heat and add the olive oil. Add the onion and cook for In a large skillet, heat oil and add onion. Cook on medium-low for 3 to 4 minutes, until translucent.
  6. Add chopped zucchini, garlic, and oregano and cook for another 3 to 4 minutes, until the zucchini is tender.
  7. Add the chicken, about one half of the can of tomatoes, and the kalamata olives, and cook for another few minutes until heated through. Season to taste with salt and pepper.
  8. Pour the remaining half a can of tomatoes into the bottom of the prepared baking dish, and place the zucchini halves in the pan on top of the tomatoes.
  9. Divide chicken mixture between zucchini halves and sprinkle feta cheese evenly over the top.
  10. Cover with foil and bake 20 minutes, then remove the foil and bake uncovered another 10-15 minutes until cheese is slightly golden and zucchini is cooked through.

Notes

  • Zucchini Selection: Choose medium-sized, firm zucchini (about 6–8 inches long) so the boats hold their shape.
  • Drawing Out Moisture: After scooping, salt the zucchini halves and let them rest cut-side down on a paper towel for 10 minutes; this prevents sogginess.
  • Chicken Prep: Use rotisserie chicken for speed, or poach chicken breasts in broth for extra flavor; coolest lightly before shredding.
  • Spinach Swap: Fresh spinach is best, but if using frozen, fully thaw and squeeze out excess liquid in a clean kitchen towel.
  • Feta Tip: Crumble block feta yourself—pre-crumbled varieties can be too powdery and dry.
  • Make-Ahead: Assemble up to the baking step, cover tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time when cooking from cold.
  • Freezing: Bake fully, cool completely, then wrap each boat in foil and freeze up to 3 months. Reheat at 350°F for 15–20 minutes, or until heated through.
  • Binding: If the filling seems loose, stir in 2–3 tablespoons of panko breadcrumbs or cooked quinoa to help it hold together.
  • Serving Suggestions: Serve with a crisp green salad, warm pita, or a drizzle of tzatziki or harissa-yogurt for extra zest.

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Find it online: https://flavornest.net/baked-zucchini-boats-with-chicken-spinach-and-feta/