Greek Chicken Stuffed Zucchini Boats

An easy low carb and gluten free dinner with with Mediterranean inspired flavors and ingredients including Kalamata olives, feta, oregano and tomatoes.


  • 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


  1. Bring a large pot of water to boil. Preheat oven to 400°F and coat a 9x13 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.
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