Chicken & Feta Stuffed Zucchini Boats

These Chicken & Feta Stuffed Zucchini Boats are a must-try—simple, flavorful, and a fun way to use up fresh summer produce!

They’re packed with tender chicken, sautéed kale, and tangy feta, all seasoned with a zesty mix of red wine vinegar, olive oil, herbs, and a hint of red pepper flakes. The final drizzle of balsamic glaze takes it to the next level. 🔥

One of the best things about zucchini boats is how customizable they are—you can stuff them with whatever protein, veggies, or cheese you have on hand. But if you’re looking for a savory, nutrient-packed combo that’s full of flavor, this one’s a winner. Great as a light dinner or meal prep lunch, and naturally gluten-free too!

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Chicken & Feta Stuffed Zucchini Boats

Prep Time: 5-10 minutes Cook Time: 20 minutes

Ingredients:

• 1-2 medium to large sized zucchinis

• 1 cooked chicken breast, finely chopped

• 1/2 cup kale, stems removed & finely chopped

• Mix of red wine vinegar, olive oil, sea salt, pepper, dried basil, minced onion, & garlic (to taste)

• Dash of red pepper flakes

• 1/3 cup crumbled feta

• Drizzle of balsamic glaze

Instructions:

1. Preheat oven to 350 F

2. Cut zucchinis in half lengthwise and hollow out the middles with a spoon

3. Lay the middle parts of the zucchini, kale (or other leafy green of choice), & grilled chicken breast on a large cutting board and finely chop everything into small pieces

4. Add the chopped chicken/veggies to a medium sized bowl and toss well in a mixture of red wine vinegar, olive oil, sea salt, pepper, dried basil, garlic, and minced onion (to taste)

5. Fill hollowed zucchini halves with the chicken & veggie mixture and then top with crumbled feta and a dash of red pepper flakes

6. Bake for 20 minutes or so, until cheese is melted and zucchini are soft

7. Drizzle with balsamic glaze and enjoy! Recipe serves 1!