About This Recipe
Mediterranean vibes meet comfort food in these keto za’atar chicken zucchini boats. Tender roasted zucchini is piled high with spiced ground chicken and finished with a silky tahini–lemon drizzle. It’s a fresh, low-carb lunch or light dinner that comes together in about 30 minutes and tastes like a sunny cafe meal—right at home.
Recipe Overview
- Category: Lunch
- Difficulty: Easy
- Servings: 4 (2 zucchini halves per serving)
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
- 4 medium zucchini
- 1 lb (450 g) ground chicken
- 3 tbsp za’atar spice blend, divided
- 2 tbsp extra-virgin olive oil, divided
- 2 garlic cloves, minced
- 1/2 cup tahini
- Juice of 1 lemon (2–3 tbsp), plus extra wedges for serving
- 2–4 tbsp warm water (to thin the tahini sauce)
- 1/2 tsp sea salt, plus black pepper to taste
- Chopped fresh parsley, for garnish (optional)
Instructions
- Make the tahini drizzle: In a small bowl, whisk tahini, lemon juice, a pinch of salt, and 2–4 tablespoons warm water until smooth and pourable. Set aside.
- Prep the zucchini: Heat oven to 400°F (200°C). Halve zucchini lengthwise and scoop out the centers (finely chop the scooped flesh and reserve). Brush the shells with 1 tablespoon olive oil and a pinch of salt; arrange cut-side up on a baking sheet and pre-bake for 10 minutes.
- Cook the filling: Warm the remaining 1 tablespoon olive oil in a skillet over medium heat. Sauté the chopped zucchini flesh and minced garlic for 2–3 minutes. Add ground chicken, 2 tablespoons za’atar, 1/2 teaspoon salt, and black pepper; cook, breaking up the meat, until no longer pink. Stir in 2 tablespoons of the tahini sauce to moisten.
- Fill and bake: Spoon the chicken mixture into the zucchini shells. Sprinkle the remaining 1 tablespoon za’atar over the tops. Bake 10–12 minutes more, until the zucchini is tender and the filling reaches 165°F (74°C).
- Finish and serve: Drizzle generously with the remaining tahini sauce and garnish with chopped parsley. Serve hot with lemon wedges.
Keto Focus
This recipe keeps carbs low without sacrificing flavor:
- Low-carb swap: Zucchini replaces any grain or wrap.
- Satiety boosters: Tahini and olive oil add quality fats for lasting fullness.
- Spice-forward: Za’atar layers big flavor with minimal carbs.
- Net carbs: About 8g per serving.
Nutrition Facts (per serving)
- Calories: 399
- Protein: 30g
- Fat: 27g
- Total Carbs: 12g
- Fiber: 4g
- Net Carbs: 8g
Tips & Variations
- Switch the protein: Ground turkey or lamb works beautifully with za’atar.
- Add veg: Fold in sautéed mushrooms or spinach to the filling.
- Cheesy option: Sprinkle feta or shredded mozzarella before the final bake (if dairy fits your plan).
- Heat factor: Add Aleppo pepper or red pepper flakes for a gentle kick.
- Make it sesame-forward: Finish with toasted sesame seeds for crunch.
Make-Ahead & Storage
- Meal prep: Cook filling up to 3 days in advance; store separately from zucchini for best texture.
- Refrigerate: Leftovers keep 3–4 days in an airtight container.
- Reheat: 325°F (165°C) oven for 10–12 minutes, or microwave in short bursts.
- Freezer tip: Freeze the cooked filling only; assemble fresh for the best zucchini texture.
Serving Ideas
- Cucumber-tomato salad with olives and herbs
- Cauliflower rice with lemon and parsley
- Simple arugula salad with olive oil and lemon