Mediterranean Chicken and Feta-Stuffed Zucchini Boats

Transport your taste buds to sunny shores with this simple yet impressive feast. Using tender chicken, fresh zucchini, tangy feta, and vibrant Mediterranean flavors, this dish is sure to delight anyone who craves a hearty, wholesome meal.

Ingredients

• 2 large zucchini, halved and seeds scooped out
• 1 pound boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ¼ teaspoon red pepper flakes (optional)
• 1 cup diced tomatoes
• ½ cup crumbled feta cheese
• Salt and pepper to taste

Instructions

Begin by preheating your oven to 375°F (190°C). Lightly oil a baking sheet, then arrange the scooped zucchini halves with the hollow sides facing up. Season them with a pinch of salt and pepper.

Warm the olive oil in a skillet over medium heat. Add the chicken and cook until browned, about 5 minutes. Stir in the minced garlic, oregano, basil, and red pepper flakes if you’d like extra heat. Once the chicken is nearly cooked through, fold in the diced tomatoes. Simmer until the tomatoes soften and the sauce becomes fragrant.

Spoon equal portions of the chicken mixture into the zucchini boats. Sprinkle each with a generous handful of feta cheese. Transfer to the prepared baking sheet and bake for 15–20 minutes, or until the zucchini is tender and the cheese is lightly golden. Plate the zucchini boats and savor the robust, Mediterranean flavors.

These Mediterranean Chicken and Feta-Stuffed Zucchini Boats are perfect for busy cooks who want a nutritious, low-carb meal bursting with bright flavors. Variations might include adding olives, swapping in turkey for chicken, or using goat cheese instead of feta. Offering a good balance of protein, veggies, and wholesome ingredients, it’s a meal that fits into many dietary preferences. Bon appétit!