Mediterranean Ground Chicken Zucchini Boats with Feta and Olive Tapenade
These Mediterranean Ground Chicken Zucchini Boats are a delightful twist on traditional stuffed vegetables, featuring a savory filling of ground chicken, fresh herbs, and a zesty olive tapenade. This dish is not only healthy and nutritious but also bursting with flavor, making it a satisfying meal for any occasion.
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Preheat your oven to 375°F (190°C). Slice the zucchinis in half lengthwise and scoop out the center using a spoon, creating a boat shape.
In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté 1 diced onion until translucent, about 5 minutes.
Add 2 cloves of minced garlic and cook for an additional minute until fragrant. Stir in 1 pound of ground chicken and cook until browned, breaking it apart with a spatula, about 7-10 minutes.
Season the chicken with 1 teaspoon of dried oregano, 1 teaspoon of smoked paprika, salt, and pepper to taste.
Mix in 1 cup of diced tomatoes and 1/2 cup of chopped fresh parsley, cooking for another 3-4 minutes until heated through.
Remove the skillet from heat and stir in 1/2 cup of crumbled feta cheese. Fill each zucchini boat with the ground chicken mixture, pressing down gently to pack it in.
Place the stuffed zucchinis on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes until the zucchinis are tender and the tops are golden.
While the zucchinis are baking, prepare the olive tapenade by blending 1/2 cup of pitted Kalamata olives, 1 tablespoon of capers, 1 tablespoon of lemon juice, and 1 tablespoon of olive oil in a food processor until smooth.
Once the zucchinis are done, remove them from the oven and drizzle with the olive tapenade before serving.
Garnish with additional parsley and feta if desired.
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