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How To Prepare Mediterranean Zucchini Boats with Kefir-Mint Topping ?


Preparation time: 10 mins

Cooking time: 45 mins

Serving: 8


  Zucchini Boats

  • 4 medium zucchini (each about 8 oz), halved lengthwise
  • 3 tsp. olive oil
  • 1 carrot, chopped
  • 1 pepper (red, orange, or yellow), diced
  • 1/2 c. cherry tomatoes, quartered
  • 1 lb. boneless, skinless chicken breast, cut into tiny pieces
  • 2 tsp. smoked paprika
  • 1 tsp. dried oregano
  • 1/8 to 1/4 tsp red pepper flakes (optional)
  • Kosher salt
  • 3 tbsp. chopped fresh chives


  • 1/2 c. plain low-fat kefir
  • 2 tsp. fresh lemon juice
  • 1/3 c. finely chopped fresh mint leaves
  • 1/4 seedless cucumber, cut into 1/4-inch pieces (optional)


  1. Place a rimmed baking sheet in the oven and heat to 450°F. Cut zucchini in half lengthwise and, using a teaspoon, hollow out each half, transferring the insides to a cutting board; chop. Brush the cut sides with 1 teaspoon oil, then place on the heated baking sheet, cut sides down. Roast 6 minutes.
  2. Heat remaining 2 tsp oil in a large skillet on medium-high. Add carrot, pepper, tomatoes, and chopped zucchini and cook, tossing often, until the vegetables begin to soften, about 5 minutes.
  3. Season chicken with paprika, oregano, red pepper flakes (if using), and a pinch of salt; add to the skillet and stir, then remove from heat. Stir in chives.
  4. Turn zucchini cut sides up and divide chicken mixture among zucchini boats (about a generous 1/2 cup each). Roast until zucchini are tender and chicken is cooked through, 8 to 10 minutes.
  5. Meanwhile, prepare the topping: In a small bowl, combine kefir and lemon juice; fold in mint and cucumber if using. Serve with zucchini.

Posted by Coba Grills and we thank Woman’s Day for this delicious recipe and the recipe link