25+ Delicious Greek Zucchini Boat Recipes You Must Try

Zucchini boats are a versatile and healthy option that can be filled with an array of delicious ingredients, making them a fantastic choice for lunch, dinner, or even as appetizers.

Incorporating Mediterranean flavors into these zucchini boats elevates them to a new level, especially when inspired by the rich culinary traditions of Greece.

Whether you’re craving something meaty, vegetarian, or packed with grains and cheeses, Greek zucchini boat recipes provide a delightful range of options that are sure to please your palate.

In this article, we will explore over 25 mouthwatering Greek zucchini boat recipes that bring together fresh vegetables, herbs, and authentic Greek ingredients.

Get ready to discover new favorites that are perfect for every occasion!

25+ Delicious Greek Zucchini Boat Recipes You Must Try

With 25+ Greek zucchini boat recipes at your fingertips, you’re sure to find something that excites your taste buds and fits your dietary preferences.

Whether you prefer classic combinations like spinach and feta or adventurous flavors with ground lamb and spices, these recipes celebrate the vibrant and wholesome ingredients of Greek cuisine.

Zucchini boats are not only a healthy way to enjoy your meals, but they also allow for creativity in the kitchen.

So, roll up your sleeves and embark on a culinary journey to Greece, bringing the Mediterranean to your table with these delightful recipes. Happy cooking!

Greek Stuffed Zucchini Boats with Feta and Herbs

These Greek stuffed zucchini boats are a delightful and healthy dish bursting with flavor. The zucchini is hollowed out and filled with a savory mixture of feta cheese, fresh herbs, and tomatoes, making it a perfect appetizer or a light main course. This recipe not only highlights the wonderful taste of zucchini but also incorporates classic Greek ingredients, ensuring that each bite is fresh and satisfying.

Ingredients:

• 4 medium zucchinis
• 1 cup cherry tomatoes, halved
• 1 cup crumbled feta cheese
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh dill, chopped
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• Salt and pepper to taste
• 1 teaspoon lemon juice
• Optional: olives for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the center using a spoon to create boats. Reserve the scooped-out flesh.
3. In a skillet over medium heat, add olive oil and sauté the red onion and garlic until translucent.
4. Add the reserved zucchini flesh, cherry tomatoes, parsley, dill, salt, and pepper. Cook for about 5-7 minutes until softened.
5. Remove from heat and stir in the feta cheese and lemon juice.
6. Fill each zucchini boat with the mixture, packing it lightly.
7. Place the stuffed zucchini boats on a baking sheet and bake for 25-30 minutes until the zucchini is tender.
8. Serve warm, garnished with olives if desired.

These Greek stuffed zucchini boats are not only visually appealing but also pack a punch in flavor. The combination of fresh herbs and creamy feta elevates the zucchini to a whole new level, making them a perfect dish for summer gatherings or a healthy weeknight dinner. Enjoy them warm as a stand-alone dish or as a flavorful side, and watch as they become a favorite in your household.

Mediterranean Quinoa and Zucchini Boats

This recipe for Mediterranean quinoa and zucchini boats is a wholesome and nutritious meal that combines the fresh flavors of the Mediterranean with hearty quinoa. Packed with protein and fiber, these boats are ideal for a satisfying vegetarian meal. The use of zucchini as a vessel not only makes for a visually appealing dish but also adds a lightness that balances the rich flavors of olives, sun-dried tomatoes, and spices.

Ingredients:

• 4 medium zucchinis
• 1 cup cooked quinoa
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/4 cup feta cheese, crumbled (optional)
• Olive oil for drizzling
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Halve the zucchinis lengthwise and scoop out the insides to create boats. Set aside the scooped flesh.
3. In a bowl, combine the cooked quinoa, sun-dried tomatoes, olives, bell pepper, onion, oregano, garlic powder, salt, and pepper.
4. Mix in the reserved zucchini flesh and stir well.
5. Fill each zucchini boat with the quinoa mixture and sprinkle with feta cheese if using.
6. Place the boats on a baking sheet and drizzle with olive oil.
7. Bake for 25-30 minutes, until the zucchini is tender and the tops are slightly golden.
8. Garnish with fresh basil before serving.

These Mediterranean quinoa and zucchini boats are a delightful fusion of flavors and textures that will transport you straight to the sunny coasts of Greece. They are perfect for meal prep, as they can be made ahead and enjoyed throughout the week. With the nutritional benefits of quinoa and the vibrant taste of Mediterranean ingredients, this recipe will not only satisfy your cravings but also provide a nourishing meal that you can feel good about.

Greek Chicken and Rice Zucchini Boats

This recipe for Greek chicken and rice zucchini boats combines succulent chicken, fragrant herbs, and fluffy rice for a deliciously satisfying meal. The zucchinis act as a healthy, low-carb alternative to traditional rice bowls, while the Greek flavors keep it vibrant and exciting. This dish is perfect for family dinners or meal prep, as it’s easy to prepare and can be enjoyed hot or cold.

Ingredients:

• 4 medium zucchinis
• 1 pound ground chicken (or cooked shredded chicken)
• 1 cup cooked rice (white or brown)
• 1/2 cup red onion, diced
• 1 cup diced tomatoes (canned or fresh)
• 1/2 cup chicken broth
• 2 teaspoons dried oregano
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Crumbled feta cheese for topping

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, keeping the flesh for later.
3. In a large skillet, cook the ground chicken with the diced onion over medium heat until browned. Drain any excess fat.
4. Stir in the reserved zucchini flesh, diced tomatoes, rice, chicken broth, oregano, cumin, paprika, salt, and pepper. Cook for about 5 minutes until heated through.
5. Fill each zucchini boat with the chicken and rice mixture, packing it in firmly.
6. Place the filled zucchinis on a baking sheet and bake for 30-35 minutes until the zucchinis are tender.
7. Top with fresh parsley and crumbled feta cheese before serving.

These Greek chicken and rice zucchini boats offer a hearty, comforting meal that’s perfect for any day of the week. The combination of juicy chicken, fluffy rice, and the fresh taste of herbs creates a satisfying dish that everyone will love. Whether served as a main course or a unique side dish, these zucchini boats will make your dining experience feel special and filled with the essence of Greek cuisine.

Greek Lamb and Spinach Zucchini Boats

These Greek lamb and spinach zucchini boats are a savory and hearty option that showcases the rich flavors of ground lamb combined with fresh spinach and aromatic spices. This dish is not only satisfying but also brings a taste of the Mediterranean right to your table. With the zucchini acting as a healthy vessel, each bite is a delightful mix of textures and tastes, making these boats perfect for a family meal or a gathering with friends.

Ingredients:

• 4 medium zucchinis
• 1 pound ground lamb
• 2 cups fresh spinach, chopped
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh mint, chopped
• 1/2 cup feta cheese, crumbled
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides to create boats. Set the scooped flesh aside.
3. In a skillet over medium heat, add a drizzle of olive oil and sauté the onion and garlic until translucent.
4. Add the ground lamb, breaking it up with a spoon, and cook until browned. Stir in the reserved zucchini flesh, spinach, cinnamon, oregano, salt, and pepper. Cook for about 5 minutes until the spinach is wilted.
5. Remove from heat and stir in the fresh mint and half of the feta cheese.
6. Fill each zucchini boat with the lamb and spinach mixture, pressing down lightly to pack it in.
7. Place the stuffed zucchinis on a baking sheet, drizzle with olive oil, and bake for 30-35 minutes until the zucchinis are tender.
8. Top with the remaining feta cheese before serving.

These Greek lamb and spinach zucchini boats offer a unique twist on traditional Mediterranean flavors. The combination of tender lamb, fresh spinach, and aromatic spices makes for a dish that is not only delicious but also visually appealing. Perfect for impressing guests or enjoying a cozy dinner at home, these boats are sure to be a hit at your next meal.

Greek Shrimp and Orzo Zucchini Boats

This recipe for Greek shrimp and orzo zucchini boats is a delightful way to enjoy seafood with the fresh flavors of the Mediterranean. Combining juicy shrimp with orzo pasta, herbs, and a touch of lemon creates a light yet satisfying dish. The zucchini serves as a perfect, nutritious vessel for this vibrant filling, making it an ideal meal for warm weather or special occasions.

Ingredients:

• 4 medium zucchinis
• 1 pound shrimp, peeled and deveined
• 1 cup cooked orzo pasta
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Juice of 1 lemon
• 1/4 cup fresh dill or parsley, chopped
• Olive oil for drizzling
• Feta cheese for topping (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Halve the zucchinis lengthwise and scoop out the insides to create boats. Set aside the scooped flesh.
3. In a skillet over medium heat, drizzle olive oil and sauté the red onion and garlic until fragrant.
4. Add the shrimp, cooking until they turn pink, about 2-3 minutes. Stir in the cherry tomatoes, reserved zucchini flesh, cooked orzo, oregano, red pepper flakes, salt, pepper, and lemon juice. Cook for another 3-4 minutes until heated through.
5. Fill each zucchini boat with the shrimp and orzo mixture, pressing down lightly to pack it in.
6. Place the filled zucchinis on a baking sheet and drizzle with olive oil.
7. Bake for 25-30 minutes until the zucchini is tender.
8. Top with fresh dill or parsley and crumbled feta cheese before serving.

These Greek shrimp and orzo zucchini boats are a fantastic way to enjoy the vibrant flavors of the Mediterranean while incorporating healthy ingredients. The combination of tender shrimp, light orzo, and the freshness of herbs makes this dish a perfect option for a summer meal or a special occasion. Each bite is a burst of flavor, ensuring that these boats will become a staple in your cooking repertoire.

Greek Vegetable and Hummus Zucchini Boats

These Greek vegetable and hummus zucchini boats are a fun and healthy way to enjoy a variety of colorful vegetables. Stuffed with a mixture of fresh veggies and topped with creamy hummus, this recipe is perfect as an appetizer or a light lunch. The combination of textures and flavors is both satisfying and nutritious, making it a great addition to any meal or a delightful snack.

Ingredients:

• 4 medium zucchinis
• 1 cup cherry tomatoes, halved
• 1 bell pepper, diced
• 1 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup Kalamata olives, sliced
• 1 cup hummus (store-bought or homemade)
• 1 teaspoon dried oregano
• 1 teaspoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides to create boats. Set aside the scooped flesh.
3. In a bowl, mix together the cherry tomatoes, bell pepper, cucumber, red onion, olives, oregano, lemon juice, salt, and pepper.
4. Fill each zucchini boat with the vegetable mixture, packing it in lightly.
5. Top each boat with a generous dollop of hummus.
6. Place the stuffed zucchinis on a baking sheet and bake for 15-20 minutes until the zucchinis are tender.
7. Garnish with fresh parsley before serving.

These Greek vegetable and hummus zucchini boats are a colorful and nutritious option that brings together the fresh flavors of the Mediterranean. They are easy to prepare and can be served warm or at room temperature, making them versatile for any occasion. Perfect as a light meal or a delightful appetizer, these boats are sure to impress and nourish everyone at your table.

Greek Turkey and Rice Zucchini Boats

These Greek turkey and rice zucchini boats are a fantastic way to enjoy a wholesome meal packed with lean protein and Mediterranean flavors. Using ground turkey as a filling, this recipe is not only healthy but also versatile. Each zucchini boat is filled with a delicious mix of turkey, rice, and spices, creating a satisfying dish that can serve as a main course or a hearty side.

Ingredients:

• 4 medium zucchinis
• 1 pound ground turkey
• 1 cup cooked rice (white or brown)
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup diced tomatoes (canned or fresh)
• 1/4 cup fresh parsley, chopped
• Feta cheese for topping (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides to create boats. Set the scooped flesh aside.
3. In a skillet over medium heat, sauté the onion and garlic in a drizzle of olive oil until translucent.
4. Add the ground turkey, breaking it apart with a spoon, and cook until browned. Stir in the reserved zucchini flesh, cooked rice, diced tomatoes, oregano, cumin, paprika, salt, and pepper. Cook for about 5-7 minutes until heated through.
5. Fill each zucchini boat with the turkey and rice mixture, pressing down to pack it in.
6. Place the stuffed zucchinis on a baking sheet and bake for 30-35 minutes until the zucchinis are tender.
7. Top with fresh parsley and crumbled feta cheese before serving.

These Greek turkey and rice zucchini boats offer a nutritious and flavorful option for any meal. The combination of lean turkey and rice with Mediterranean spices creates a delightful filling that complements the tender zucchini perfectly. Ideal for meal prep or serving a crowd, these boats are sure to be a favorite in your recipe rotation.

Greek Eggplant and Zucchini Boats

This recipe for Greek eggplant and zucchini boats showcases the incredible flavors of roasted vegetables combined with herbs and spices. By stuffing zucchini and eggplant with a savory mixture, this dish becomes a vibrant centerpiece for any meal. The fusion of Mediterranean ingredients makes it a deliciously healthy option that’s perfect for both vegetarians and meat lovers.

Ingredients:

• 2 medium zucchinis
• 2 medium eggplants
• 1 cup cherry tomatoes, halved
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup Kalamata olives, sliced
• 1/2 cup feta cheese, crumbled
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis and eggplants in half lengthwise and scoop out the insides to create boats. Set aside the scooped flesh.
3. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until fragrant.
4. Add the reserved zucchini and eggplant flesh, cherry tomatoes, basil, oregano, salt, and pepper. Cook for about 5-7 minutes until softened.
5. Stir in the olives and half of the feta cheese.
6. Fill each zucchini and eggplant boat with the vegetable mixture, pressing down lightly.
7. Place the stuffed vegetables on a baking sheet and drizzle with olive oil.
8. Bake for 30-35 minutes until the boats are tender and lightly golden.
9. Sprinkle the remaining feta cheese on top before serving.

These Greek eggplant and zucchini boats are a colorful and flavorful dish that brings the essence of the Mediterranean to your table. The combination of roasted vegetables and feta cheese creates a satisfying meal that is both hearty and healthy. Perfect for a family dinner or entertaining guests, these boats are sure to be a crowd-pleaser.

Greek Cheese and Herb Zucchini Boats

These Greek cheese and herb zucchini boats are a delightful, cheesy treat that highlights the simple yet rich flavors of Greece. Stuffed with a mixture of various cheeses and aromatic herbs, they make a perfect appetizer or side dish that everyone will enjoy. This recipe is simple to prepare and can be served at any gathering, bringing a taste of the Mediterranean to your table.

Ingredients:

• 4 medium zucchinis
• 1 cup ricotta cheese
• 1/2 cup feta cheese, crumbled
• 1/2 cup shredded mozzarella cheese
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for drizzling
• Grated Parmesan cheese for topping (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides to create boats. Set aside the scooped flesh.
3. In a bowl, combine the ricotta, feta, mozzarella, basil, parsley, garlic, oregano, salt, and pepper. Mix until well combined.
4. Fill each zucchini boat with the cheese mixture, pressing down lightly to pack it in.
5. Place the stuffed zucchinis on a baking sheet and drizzle with olive oil.
6. Bake for 25-30 minutes until the zucchinis are tender and the cheese is golden and bubbly.
7. Sprinkle grated Parmesan cheese on top before serving.

These Greek cheese and herb zucchini boats are a delightful way to enjoy a cheesy, flavorful dish that’s sure to impress. The combination of creamy cheeses and fresh herbs creates a comforting and satisfying meal. They are perfect as a side dish for any main course or as an appetizer for your next gathering. Enjoy the Mediterranean flavors and the warmth of this delicious dish with family and friends!

Greek-Style Beef and Tomato Zucchini Boats

These Greek-style beef and tomato zucchini boats are a hearty, savory dish packed with rich flavors. The filling of ground beef, tomatoes, and Greek spices makes these zucchini boats a perfect comfort meal while keeping it healthy. This dish is easy to prepare, making it ideal for weeknight dinners, and the use of zucchini helps balance out the richness of the beef with a fresh, tender vegetable base.

Ingredients:

• 4 medium zucchinis
• 1 pound ground beef
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/2 cup crumbled feta cheese
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides to create boats. Set aside the scooped flesh.
3. In a skillet, heat olive oil over medium heat. Sauté the onion and garlic until soft and fragrant.
4. Add the ground beef and cook until browned. Stir in the tomatoes, oregano, cinnamon, salt, pepper, and reserved zucchini flesh. Cook for 7-10 minutes, until the mixture thickens slightly.
5. Remove from heat and stir in the fresh parsley and half of the feta cheese.
6. Fill each zucchini boat with the beef and tomato mixture.
7. Place the filled zucchinis on a baking sheet, drizzle with olive oil, and bake for 30-35 minutes until the zucchinis are tender.
8. Top with the remaining feta cheese before serving.

These Greek-style beef and tomato zucchini boats are a robust and flavorful dish that combines hearty ground beef with the freshness of tomatoes and herbs. The spices add warmth and depth, making this dish perfect for family dinners or gatherings. Each bite is filled with a perfect balance of flavors, giving you a taste of traditional Greek cuisine in a modern, healthy way.

Greek Lentil and Feta Zucchini Boats

This recipe for Greek lentil and feta zucchini boats is an excellent vegetarian option that’s both nutritious and delicious. The protein-packed lentils are mixed with fresh herbs and creamy feta, offering a satisfying and flavorful filling for the zucchini boats. This dish is perfect for anyone looking for a hearty plant-based meal with a Mediterranean twist.

Ingredients:

• 4 medium zucchinis
• 1 cup cooked lentils
• 1/2 cup diced tomatoes
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• 1/2 cup crumbled feta cheese
• Olive oil for drizzling
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Halve the zucchinis lengthwise and scoop out the insides to create boats. Set the scooped flesh aside.
3. In a skillet over medium heat, sauté the red onion and garlic in olive oil until fragrant.
4. Add the cooked lentils, diced tomatoes, oregano, cumin, salt, pepper, and reserved zucchini flesh. Cook for 5-7 minutes, stirring occasionally, until the mixture is well combined.
5. Remove from heat and stir in half of the feta cheese and fresh parsley.
6. Fill each zucchini boat with the lentil mixture and place them on a baking sheet.
7. Drizzle with olive oil and bake for 25-30 minutes until the zucchinis are tender.
8. Garnish with the remaining feta cheese and serve with lemon wedges for an added zest.

These Greek lentil and feta zucchini boats are a flavorful and filling vegetarian option that’s packed with protein and Mediterranean spices. The combination of lentils and feta creates a delicious, creamy texture, while the zucchini keeps the dish light and fresh. These boats are a great choice for a meatless meal that’s hearty enough to satisfy any appetite, perfect for lunch or dinner.

Greek-Style Tuna Salad Zucchini Boats

These Greek-style tuna salad zucchini boats provide a fresh and light alternative to the classic tuna salad. By combining canned tuna with Mediterranean ingredients like Kalamata olives, cucumber, and feta cheese, this dish offers a flavorful and healthy meal. The zucchini boats serve as a refreshing, low-carb base, making this recipe a perfect option for a quick lunch or a light dinner.

Ingredients:

• 4 medium zucchinis
• 2 cans tuna, drained
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, chopped
• 1/4 cup crumbled feta cheese
• 2 tablespoons plain Greek yogurt
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh dill for garnish

Instructions:

1. Cut the zucchinis in half lengthwise and scoop out the insides to create boats. Set the scooped flesh aside.
2. In a bowl, combine the drained tuna, diced cucumber, red onion, Kalamata olives, feta cheese, Greek yogurt, olive oil, oregano, salt, pepper, and lemon juice. Mix until well combined.
3. Stir in the reserved zucchini flesh for added texture and flavor.
4. Fill each zucchini boat with the tuna salad mixture and refrigerate for 15 minutes to allow the flavors to meld.
5. Garnish with fresh dill before serving.

These Greek-style tuna salad zucchini boats are a light and refreshing meal that’s perfect for a healthy lunch or a quick dinner. The combination of tuna, olives, and feta gives the salad a Mediterranean twist, while the zucchini boats add crunch and freshness. This dish is easy to prepare and offers a satisfying balance of flavors, making it a great choice for anyone looking to enjoy a nutritious yet flavorful meal.

Greek Spinach and Ricotta Zucchini Boats

These Greek spinach and ricotta zucchini boats are a creamy, cheesy delight that offers a delicious vegetarian option. The combination of fresh spinach, creamy ricotta, and herbs creates a luscious filling that complements the tender zucchini perfectly. This recipe is both light and satisfying, making it perfect for a weeknight dinner or a healthier, low-carb meal.

Ingredients:

• 4 medium zucchinis
• 2 cups fresh spinach, chopped
• 1 cup ricotta cheese
• 1/2 cup feta cheese, crumbled
• 1 clove garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Olive oil for drizzling
• Grated Parmesan cheese for topping (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides to create boats. Set aside the scooped flesh.
3. In a skillet, drizzle some olive oil and sauté the garlic until fragrant. Add the chopped spinach and cook until wilted.
4. In a mixing bowl, combine the cooked spinach, ricotta, feta, parsley, oregano, nutmeg, salt, and pepper.
5. Fill each zucchini boat with the spinach and ricotta mixture, pressing it down gently.
6. Place the zucchini boats on a baking sheet and drizzle with olive oil.
7. Bake for 25-30 minutes until the zucchinis are tender and the filling is lightly golden on top.
8. Optionally, top with grated Parmesan cheese before serving.

These Greek spinach and ricotta zucchini boats provide a creamy, flavorful experience that’s both light and rich. The combination of fresh spinach and ricotta with the savory feta creates a beautifully balanced filling that’s ideal for vegetarians or anyone looking for a wholesome meal. This dish is easy to prepare and is sure to become a favorite for family dinners.

Greek Lemon Chicken Zucchini Boats

These Greek lemon chicken zucchini boats are a tangy, flavorful twist on traditional chicken dishes. The lemony chicken filling, packed with herbs and garlic, makes for a refreshing yet hearty meal that’s perfect for summer or anytime you want to enjoy Mediterranean flavors. This healthy recipe uses lean chicken and zucchini to create a meal that’s low-carb but full of bright, zesty flavor.

Ingredients:

• 4 medium zucchinis
• 2 chicken breasts, cooked and shredded
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Juice and zest of 1 lemon
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Olive oil for drizzling
• Feta cheese for topping (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides to create boats. Set aside the scooped flesh.
3. In a skillet, sauté the onion and garlic in olive oil until soft and fragrant.
4. Add the shredded chicken, reserved zucchini flesh, oregano, thyme, lemon juice, and lemon zest. Season with salt and pepper, and cook for 5-7 minutes, until heated through.
5. Remove from heat and stir in the fresh parsley.
6. Fill each zucchini boat with the lemon chicken mixture and place on a baking sheet.
7. Drizzle with olive oil and bake for 25-30 minutes until the zucchinis are tender.
8. Top with crumbled feta cheese before serving, if desired.

These Greek lemon chicken zucchini boats offer a burst of fresh, zesty flavor that’s both light and satisfying. The combination of lemon, garlic, and herbs brings out the natural flavors of the chicken, while the zucchini adds a nutritious base. Perfect for a quick dinner or meal prep, this dish will leave you feeling nourished and satisfied without feeling heavy.

Greek Beef Moussaka Zucchini Boats

Inspired by the traditional Greek moussaka, these zucchini boats are filled with a rich ground beef and eggplant mixture topped with a creamy béchamel sauce. This recipe offers all the comforting flavors of moussaka while using zucchini as a healthy base, making it a great low-carb alternative to the classic dish. It’s perfect for dinner parties or a cozy family meal.

Ingredients:

• 4 medium zucchinis
• 1 pound ground beef
• 1/2 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 cup diced eggplant
• 1/2 cup diced tomatoes
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese

For the béchamel sauce:

• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• 1/4 cup grated Parmesan cheese
• Pinch of nutmeg

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides to create boats. Set aside the scooped flesh.
3. In a skillet, heat olive oil over medium heat and sauté the onion and garlic until fragrant.
4. Add the ground beef, breaking it up as it cooks. Stir in the eggplant, diced tomatoes, reserved zucchini flesh, cinnamon, oregano, salt, and pepper. Cook for about 10 minutes until the eggplant is tender and the mixture is well combined.
5. To make the béchamel sauce, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, then gradually whisk in the milk until smooth. Stir in the Parmesan cheese and nutmeg, and cook until thickened.
6. Fill each zucchini boat with the beef and eggplant mixture and top with the béchamel sauce.
7. Place the zucchini boats on a baking sheet and sprinkle with Parmesan cheese.
8. Bake for 30-35 minutes until the zucchinis are tender and the top is golden brown.

These Greek beef moussaka zucchini boats offer a creative and healthier take on the traditional moussaka, with all the rich flavors you know and love. The ground beef, eggplant, and creamy béchamel sauce create a comforting and hearty meal that’s perfect for any occasion. These boats are an excellent option when you want to enjoy the taste of Greece in a lighter, modern form.

Note: More recipes are coming soon!