Go Back

Loaded Greek Grilled Zucchini Boats

Tender grilled zucchini halves filled with lemon-herb chicken, tomatoes, olives, feta, and finished with a tangy yogurt drizzle for a fresh Mediterranean meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 280

Ingredients
  

Zucchini Boats
  • 4 zucchini medium, halved lengthwise
  • 2 tbsp extra-virgin olive oil
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tsp lemon zest
Greek Chicken Filling
  • 1.5 cups cooked chicken shredded or chopped
  • 1 cup cherry tomatoes halved
  • 0.5 cup Kalamata olives sliced
  • 0.25 cup red onion finely diced
  • 0.75 cup feta cheese crumbled
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh dill chopped
  • 1 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil
Yogurt Drizzle
  • 0.5 cup Greek yogurt plain
  • 1 tbsp lemon juice
  • 1 clove garlic grated
  • 1 tbsp fresh dill chopped
  • salt to taste

Equipment

  • Grill or grill pan
  • Mixing bowls
  • Tongs
  • Spoon

Method
 

  1. Preheat grill to medium-high heat (about 400°F/200°C) and lightly oil the grates.
  2. Scoop centers from zucchini halves to form boats. Brush with olive oil and season with garlic, oregano, paprika, salt, pepper, and lemon zest.
  3. Grill zucchini cut-side down for 4–5 minutes, flip, and grill another 3–4 minutes until tender with grill marks.
  4. In a bowl, mix chicken, tomatoes, olives, red onion, feta, parsley, dill, lemon juice, and olive oil.
  5. Whisk yogurt, lemon juice, garlic, dill, and salt to make the sauce.
  6. Fill grilled zucchini with the Greek chicken mixture.
  7. Drizzle with yogurt sauce and garnish before serving.

Notes

For a vegetarian version, substitute chickpeas or white beans for chicken. Do not overgrill the zucchini to avoid sogginess.