Pesto Chicken Stuffed Zucchini Boats are a flavorful and wholesome dish that’s perfect for a light yet satisfying meal. Fresh zucchini halves are hollowed out and filled with a savory mix of shredded chicken, pesto, and melty cheese, then baked until tender and golden. Bursting with herby flavor and low in carbs, these boats are a delicious way to enjoy summer’s bounty.
Pesto Chicken Stuffed Zucchini Boats
Ingredients
PESTO
- 3/4 cup packed fresh cilantro
- 1/2 cup cashews (raw or roasted is fine)
- 1 jalapeno, seeds removed
- 2 cloves garlic
- 1/2 lime, juiced
- 3 tbsp avocado or olive oil
- 2 tbsp water, to thin pesto
- 3/4 tsp salt
- Freshly ground black pepper
ZUCCHINI BOATS
- Olive oil
- 4 medium zucchini, sliced in half lengthwise (look for zucchini that is similar in size)
- 2 cups cooked shredded chicken breast (can also be from a rotisserie chicken)
- 1/2 cup roughly chopped cherry tomatoes
- 1-1/4 cup shredded mozzarella cheese, divided
- 1/4 cup parmesan cheese
GARNISH
- Extra cilantro and quartered cherry tomatoes
Instructions
- Preheat the oven to 400 degrees. Grease a 9×13 inch pan with olive oil.
- Make the pesto: add all pesto ingredients to the bowl of a food processor: cilantro, cashews, jalapeño, garlic cloves, lime juice, olive oil, water and salt and pepper. Process until smooth, scraping down the sides and processing again, if necessary.
- Transfer pesto to a large bowl and stir in the shredded chicken, chopped cherry tomatoes and ½ cup mozzarella cheese (we’re reserving the rest of the cheese for topping).
- Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim to create boats. Place zucchini in the greased pan; they should snuggle pretty tightly in there, but if you can’t fit them all in, you can use two pans. Brush zucchini with a little olive oil (about 1 tablespoon or so) and season with salt and pepper. You can also simply spray them with an all natural oil-only cooking spray.
- Spoon pesto chicken mixture evenly into zucchini boats. Top each with 1 1/2 tablespoons of mozzarella cheese. Sprinkle with parmesan.
- Cover with foil, and bake for 35-45 minutes or until cheese has melted and zucchini is tender. Once done, sprinkle the tops with cilantro and extra cherry tomatoes before serving. Serves 4; 2 boats per person.
Notes
To make vegetarian: sub chickpeas, cooked quinoa, or tofu for the chicken.
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