A plate with 3 Zucchini Boats with Olive Tapenade and some vegetables

Summer Squash Chicken Boats with Olive Tapenade

  • Author: Shannon Doleac
  • Prep Time: 12 mins
  • Cook Time: 18 mins
  • Total Time: 30 mins
  • Yield: 4 1x


  • 4 medium zucchini or straight-neck yellow squash
  • 4 tbsp. grass-fed butter, or ghee
  • Dash of salt and pepper
  • 1 lb. cooked shredded, or diced chicken
  • ~ 16 cherry tomatoes, halved
  • 1/3 cup chopped roasted red peppers
  • 1/4 cup chopped green onion
  • 1 1/2 cups kalamata olives, pitted
  • 2 tbsp. capers
  • 1 tbsp. pine nuts
  • 10 fresh mint leaves
  • Juice from 1/2 a lemon
  • 3 tbsp. olive oil


  1. Preheat oven to 400ºF.
  2. Slice squash in half lengthwise and scoop out the seeds and a little flesh.
  3. Lay the squash cut side up on a baking sheet.
  4. Place 1/2 tbsp. of butter, or ghee, in each squash and sprinkle with a dash of salt and pepper.
  5. Place the baking sheet in the oven for ~ 18 minutes.
  6. Meanwhile, make the olive tapenade. Place olives, capers, pine nuts, mint and lemon juice in the bowl of a food processor. Pulse until well combined.
  7. While the food processor is running, add the olive oil and continue to process until well blended and creamy.
  8. Remove squash from oven and top evenly with chicken, tomatoes, peppers, and green onion. Add a tbsp. of olive tapenade to each squash boat. Enjoy!