Greek Zucchini Boats with Spinach & Savory Ground Chicken

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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.

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Greek Zucchini Boats with Spinach & Savory Ground Chicken

By Diane Kochilas

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Main Courses, Mediterranean Diet, Recipes, Vegetarian

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Main Courses, Mediterranean Diet, Recipes, Vegetarian

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

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

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Greek Zucchini Boats with Spinach & Savory Ground Chicken