These Greek chicken zucchini boats are filled with rotisserie chicken, tomatoes, olives, fresh herbs, and feta, then finished with a creamy lemon-dill sauce. Using cooked chicken keeps the recipe manageable for a busy weeknight while still giving you lots of fresh Greek-inspired flavor!
These Greek chicken zucchini boats are one of my favorite ways to turn summer zucchini into a satisfying dinner! Tender zucchini is filled with flavorful rotisserie chicken, tomatoes, kalamata olives, fresh herbs and feta, then baked and drizzled with a creamy lemon-dill sauce.
I specifically use rotisserie chicken here because zucchini boats already require a little prep between scooping out the zucchini, chopping the filling ingredients and prebaking the boats. Starting with cooked chicken eliminates an entire cooking step and makes this recipe much more manageable on a busy weeknight.
The finished boats are fresh and lemony, creamy from the feta and sauce, and packed with chicken and veggies. They’re naturally gluten free and grain free, and you can easily make them dairy free or paleo-friendly with the swaps below.
Why You’ll Love These Greek Chicken Zucchini Boats
There’s so much going on flavor-wise in these zucchini boats, but the ingredients themselves are simple and fresh.
Rotisserie chicken keeps them easy. There’s no need to cook chicken separately before you start assembling the filling.
They’re packed with Greek-inspired flavor. Kalamata olives, tomatoes, lemon, dill, oregano and feta give every bite plenty of bright, savory flavor.
The creamy lemon-dill sauce makes the recipe. It adds just enough richness and makes the finished zucchini boats feel more like a complete dinner rather than simply zucchini stuffed with chicken.
They’re a great way to use summer zucchini. If zucchini seems to be everywhere right now, this recipe uses four whole zucchini for a healthy and filling dinner.
They’re easy to customize. Use traditional feta, dairy-free feta or leave it out completely for a stricter paleo version.
Ingredients You’ll Need
Zucchini
Look for medium zucchini that are relatively similar in size. Very large zucchini can become watery and seedy, while very small zucchini don’t leave enough room for the filling.
You’ll scoop out the centers and use some of that zucchini in the chicken filling so nothing goes to waste.
Rotisserie Chicken
You’ll need about 3 cups chopped or shredded rotisserie chicken.
I love using a mixture of white and dark meat because the dark meat adds moisture and flavor. If you’re following a specific dietary plan, check the rotisserie chicken ingredients since seasonings and added ingredients vary by brand.
Tomatoes
Cherry or grape tomatoes add sweetness, color and freshness to the filling.
Chop them rather than leaving them halved so you get tomato in every bite without making the boats difficult to eat.
Kalamata Olives
The olives add the salty, briny flavor that works so well with lemon, herbs and feta.
Because both the olives and feta are salty, I recommend starting with a small amount of added salt and adjusting the filling after tasting it.
Red Onion
This gives the filling flavor without overpowering the other ingredients.
Cooking it along with the scooped-out zucchini softens the flavor the boats are assembled.
Herbs and Seasonings
I use a combination of oregano, dill, garlic, parsley, paprika and lemon.
Fresh dill and parsley brighten up the cooked filling, while dried oregano and dill season the chicken throughout.
Feta
Traditional feta is delicious here if you include dairy in your diet.
You can also use a dairy-free feta. If your dairy-free feta melts significantly when heated, add some before baking and reserve the rest to sprinkle over the boats afterward.
For a stricter paleo version, simply leave the feta out.
Creamy Lemon-Dill Sauce
This sauce is made with paleo-friendly mayonnaise, fresh lemon juice and zest, garlic, dill and parsley.
It takes just a few minutes to whisk together and adds a cool, creamy finish that balances the warm chicken filling.
How to Make Greek Chicken Zucchini Boats
1. Scoop Out the Zucchini
Slice each zucchini lengthwise and use a small spoon or melon baller to scoop out the center.
Leave about a 1/4-inch border around the sides and bottom so the zucchini is sturdy enough to hold the filling.
Roughly chop about one cup of the zucchini flesh to use in the filling.
2. Prebake the Zucchini Boats
Brush the zucchini lightly with avocado oil and season with salt and pepper.
Bake them cut-side up for about 10 minutes at 400°F.
Prebaking gives the zucchini a head start so the chicken filling doesn’t have to spend too long in the oven.
Once the zucchini comes out, blot away any liquid that has collected in the centers.
3. Make the Lemon-Dill Sauce
While the zucchini prebakes, whisk together the mayonnaise, lemon juice, lemon zest, garlic, dill and parsley.
Reserve 1/4 cup of the sauce for the chicken filling.
Refrigerate the remaining sauce until you’re ready to serve.
4. Make the Rotisserie Chicken Filling
Heat a little avocado oil in a skillet and sauté the red onion with the reserved zucchini flesh until softened.
Add the oregano, garlic powder, onion powder, paprika and dill and cook briefly to bring out their flavor.
Stir in the rotisserie chicken, tomatoes and olives and cook just until everything is heated through.
Finish the filling with fresh lemon juice, parsley and dill, then fold in half of the feta and 1/4 cup of the lemon dill sauce.
5. Stuff and Bake
Spoon the chicken mixture generously into each zucchini boat.
Sprinkle the remaining feta over the top and bake for another 12 to 15 minutes, or until the zucchini is tender but still holds its shape.
6. Finish With the Sauce
Drizzle the warm zucchini boats with the remaining creamy lemon-dill sauce.
Add extra dill, parsley, tomatoes, olives, feta and lemon wedges if you like.
Tips for the Best Zucchini Boats
Don’t Scoop Too Deep
Leave enough zucchini around the edges to keep the boats sturdy. If the bottoms become too thin, they can tear once they’re filled.
Don’t Skip the Prebake!
The chicken is already cooked, so the zucchini needs a head start.
Ten minutes gives it time to soften and release some moisture before you add the filling.
Blot Away Extra Moisture
Zucchini naturally releases water as it cooks. If you see moisture inside the boats after prebaking, gently blot it with a paper towel before filling them.
Don’t Overbake
You want tender zucchini, but not zucchini that collapses underneath the filling.
Begin checking around the 12-minute mark after stuffing.
Taste Before Adding More Salt
Between the rotisserie chicken, olives and feta, you may need very little additional salt.
It’s much easier to add more after tasting than to correct an overly salty filling.
Paleo and Dairy-Free Options
These Greek chicken zucchini boats are naturally gluten free and grain free.
For a dairy-free version, use your favorite dairy-free feta or omit the feta altogether.
For a paleo-friendly version, choose a rotisserie chicken made without non-paleo additives, use paleo-friendly mayonnaise and either omit the feta or use a feta alternative that works for your dietary needs.
The lemon-dill sauce and olives give the filling plenty of richness and flavor even without cheese.
Can I Use Chicken Breast Instead of Rotisserie Chicken?
Yes. Rotisserie chicken is my first choice because it saves time, but you can absolutely cook your own chicken.
Use about 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite-size pieces.
Cook the chicken in the skillet with avocado oil before sautéing the vegetables, then continue with the recipe as written.
Chicken thighs will give you the juiciest filling.
What to Serve With Greek Chicken Zucchini Boats
These boats contain both vegetables and protein, so they can easily be served on their own for a lighter dinner.
For a larger meal, try serving them with:
- Crispy roasted potatoes
- Cauliflower rice
- A simple Greek-style salad
- Roasted potatoes with lemon and herbs
- Cucumber and tomato salad
- Grain-free pita or flatbread
- Extra lemon-dill sauce for dipping
If you love these flavors, my Greek Chicken Bowls are another great healthy dinner option.
Storing and Reheating Leftovers
Store leftover zucchini boats in a covered container in the refrigerator for up to 3 days.
I recommend storing extra lemon-dill sauce separately and adding it after reheating.
Reheat the zucchini boats in a 350°F oven for about 10 minutes, or microwave individual servings until warmed through.
The zucchini will become slightly softer after refrigeration, but the flavor is still great the next day.
Can You Make Greek Chicken Zucchini Boats Ahead of Time?
You can prep several components ahead to make dinner easier.
The lemon-dill sauce can be made up to three days ahead and refrigerated.
You can also prepare the chicken filling one day ahead and store it separately.
For the best texture, I recommend scooping, prebaking and filling the zucchini shortly before the final bake rather than storing fully assembled uncooked boats overnight.
Frequently Asked Questions
Do you have to cook zucchini before making zucchini boats?
For this recipe, yes. Prebaking the hollowed zucchini for 10 minutes helps it become tender at the same time as the filling heats through.
Since rotisserie chicken is already cooked, skipping this step could leave you with warm filling but zucchini that is still too firm.
How do you keep zucchini boats from getting watery?
Avoid using oversized zucchini, prebake the hollowed zucchini and blot away any liquid that collects before adding the filling.
It also helps not to overcook the zucchini.
Can I use rotisserie chicken for zucchini boats?
Yes, and it’s especially convenient in this recipe. Using already-cooked chicken eliminates the need to prepare a separate protein before assembling the filling.
Can I make these zucchini boats dairy free?
Yes. Replace the feta with dairy-free feta or simply leave it out. The creamy lemon-dill sauce is already dairy free when made with paleo-friendly mayonnaise.
Are Greek chicken zucchini boats gluten free?
This recipe is naturally gluten free as written, assuming the packaged ingredients you use, particularly the rotisserie chicken and mayonnaise, are gluten free.
Can I make these without feta?
Absolutely. The olives, lemon, herbs and creamy sauce give the boats plenty of flavor without feta.
Can I use ground chicken?
Yes. Brown about 1 to 1 1/2 pounds ground chicken in the skillet first, then continue with the vegetables and seasonings.
What can I do with the extra zucchini flesh?
You can sauté extra zucchini flesh with eggs, add it to soups or skillets, mix it into meatballs, or save it to add to another vegetable dish.
If you’re looking for another way to use up zucchini that still feels like a real, satisfying dinner, these Greek chicken zucchini boats are such a good one! The rotisserie chicken keeps things easier, while the lemon, herbs, olives, feta and creamy sauce give the filling tons of flavor.
I hope you love them! If you try the recipe, be sure to leave a rating and let me know how they turned out.
More Healthy Zucchini Recipes
If you have plenty of zucchini to use, try some of my other favorites:
Italian Zucchini Boats – another easy stuffed zucchini dinner with classic Italian flavors.
Paleo Zucchini Lasagna – a hearty, veggie-packed comfort food dinner.
Lemon Garlic Chicken Zucchini Skillet – an easy one-pan chicken and zucchini dinner.
Healthy Zucchini Brownies – ultra fudgy chocolate brownies with zucchini hidden inside.
And make sure to check out my Healthy Zucchini Recipes roundup for even more easy ways to use zucchini!
Easy Greek Chicken Zucchini Boats
Ingredients
For the Zucchini Boats:
- 4 medium zucchini
- 1 tablespoon avocado oil divided
- Sea salt and freshly ground black pepper
For the Greek Chicken Filling:
- 3 cups rotisserie chicken chopped or shredded
- 1/3 cup red onion finely diced
- 1 cup cherry or grape tomatoes roughly chopped
- 1/3 cup kalamata olives roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon fine sea salt plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh dill chopped
- 1/2 cup dairy-free feta or regular crumbed feta, divided
For the Creamy Lemon-Dill Sauce:
- 1/2 cup avocado oil mayonnaise paleo friendly if needed
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 small garlic clove minced
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh parsley chopped
- Sea salt and freshly ground black pepper to taste
Instructions
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First, prepare the zucchini. Preheat the oven to 400°F and line a large baking sheet with parchment paper. Cut each zucchini in half lengthwise. Use a small spoon or melon baller to scoop out the center of each zucchini half, leaving approximately a 1/4-inch border around the sides and bottom.
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Roughly chop about 1 cup of the scooped-out zucchini flesh. Discard or save any remaining zucchini flesh for another use.
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Arrange the hollowed zucchini halves cut-side up on the prepared baking sheet. Brush them lightly with about half of the avocado oil and season with salt and black pepper. Pre-bake the zucchini for 10 minutes. Remove from the oven and carefully blot away any excess moisture that has collected inside the boats.
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While the zucchini pre-bakes, make the lemon-dill sauce. Whisk together the mayonnaise, lemon juice, lemon zest, garlic, dill, and parsley in a small bowl.
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Season with salt and black pepper. Reserve about 1/4 cup of the sauce to add to the chicken mixture, then cover and refrigerate the sauce until ready to serve.
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Heat the remaining avocado oil in a large skillet over medium heat to prepare the chicken filling. Add the diced red onion and the chopped zucchini flesh. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables begin to soften.
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Add the oregano, garlic powder, onion powder, salt, and black pepper. Stir and cook for about 30 seconds, until fragrant.
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Add the rotisserie chicken, tomatoes, and olives. Cook for 2 to 3 minutes, stirring gently, until the chicken is warmed through and the tomatoes begin to soften slightly, then stir in the lemon juice, fresh parsley and fresh dill. Remove the skillet from the heat.
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Fold 1/4 cup of the lemon dill sauce and 1/4 cup of the feta into the chicken filling. Taste the mixture and add additional salt, pepper, or lemon juice as needed.
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Divide the chicken filling evenly among the pre-baked zucchini boats, gently pressing the mixture into each one. Sprinkle the remaining 1/4 cup feta over the tops.
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Return the zucchini boats to the oven and bake for 12 to 15 minutes, or until the zucchini is tender but still firm enough to hold its shape.
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To serve, drizzle the zucchini boats with the remaining creamy lemon-dill sauce and garnish with additional parsley, dill, tomatoes, olives, feta, and lemon wedges, if desired. Serve warm.
Recipe Notes
Use approximately 3 packed cups of chopped or shredded chicken. Both breast and thigh meat work well, although a mixture will give the filling the best flavor and moisture.
Check the ingredient label when preparing the recipe for strict paleo or Whole30 needs, since some rotisserie chickens contain added sugar, dairy, starches, or preservatives.
*Feta Options
Traditional feta works well for readers who eat dairy. For a dairy-free version, use a dairy-free feta that can hold its shape when heated.
Some dairy-free feta varieties melt more than traditional feta. In that case, stir only a small amount into the filling and add the remaining feta after baking.
For a stricter paleo version, omit the feta entirely. The lemon-dill sauce will still give the boats plenty of flavor and richness.
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